Friday 30 August 2013

& on the 8th day, He created BRUNCH

A while ago I visited a place who drew me in with their photos and words on social media, and now that I have been their in person all I can do is think about it.

A sucker for Brunch's, 8 Days knew how to win me over.

The menu wakes you up (or maybe that's the coffee you've got in your hand) as you attempt to choose between:
* French toast with poached pears and candied pistachios
* Omlette with piquillo peppers, sweet paprika potatoes and a jamon rocket salad
* Avocado & Persian fetta on sourdough finished with chilli, basil and minted broad bean dressing

All of these I wanted, actually to be honest their is absolutely nothing on this menu I wouldn't have. Everything read perfectly tantalising your taste buds and successfully confusing you first thing in the morning.

Sometimes decision making can be so hard.

Let's start with choice number one for us. Smoked salmon and leek croquettes, served with grilled asparagus, poached egg and a lime coriander hollandaise.

A golden coating surrounds a smooth centre of salmon and potato which is perfectly matched with the acidic lime flavours through the hollandaise sauce. A delicate poached egg oozes it's yolk and coated the fresh asparagus and added even more richness to the dish.

Our other choice was mine, and I can't say no to a bagel, let alone the photo of this dish which was what drew me into 8 Days. Of which I thank you for that.

A lightly toasted bagel filled with salmon, sauteed spinach, avocado and poached egg finished with a chilli lime hollandaise.

Was I headed for a food coma or what?

A generous serving indeed, 2 poached eggs a top of I'm pretty sure a 1/2 avo and lashes of salmon.

Every mouth full was just as amazing as the first, and that chilli lime hollandaise...... where have you been all my life?

The eggs once again perfectly poached and oozed it's golden yolk down the bagel tower.

As you could possibly tell I am excited about my breakfast, and as you should know by now I don't get this excited unless it is absolutely amazing, and this is Amazing!

Words can not describe how I am feeling now as I write this, I'm almost ready to just jump in the car and get one right now, and I don't care that I am in my PJ's hair not done...... It's worth it.

The coffee blend is smooth and hold a great flavour, unfortunately sitting outside on a cold windy day chilled my coffee so quick, but I don't care. It was delicious either way: hot or iced.

Not a coffee fan? Well never fear these guys surprise you with offering a Nutella chocolate. A glass rimmed with a thick coating of Nutella and hot milk served with Marshmallows. A fine good morning to fans of both chocolate and Nutella.

On a busy morning, almost packed to the rim service is still outstanding and friendly and smiling.

8 Days has served us in style and has now entered into my top 5 places to dine for breakfast/ brunch. It gives you that morning wow factor that will be sure to start off your day perfectly.



8 Days Cafe
1184 High street
Armadale
9500 9711

8 Days Cafe on Urbanspoon

Sunday 11 August 2013

Boutique Roast

Large arch windows captivating the sunlight through the stain glass brings a tranquil feel to this very fresh morning. As the sunlight shines across the rich wooden tables and flooring I semi feel that I have escaped somewhere in the country.

The Mailing Room located in Canterbury has recently been voted the 2013 boutique roster, and rightfully so. Its exquisite blends tantalise any coffee lovers taste buds with a combination of special roasts and presses. Not only that but they have a rather scrumptious menu too.

My first choice of blend this morning is the Guatemala entre volcanes. This perfectly rounded blend contains a sparkling acidity with a touch of honey essence. A rich caramelised raspberry and cocoa leaves for a medium bodied coffee. Enjoyed as espresso (milk can be added if so desired) this was a lovely beginning and a perfect way to waken the mind.

Enjoyed whilst gorging myself in some scrambled eggs with smoked salmon, fresh avocado and beetroot relish, cause why wouldn't you want that for your your first meal of the day? It was as explained to be to every element.

You know it's great seeing barista's getting involved in perfecting their coffee skills, and most often it's just that. It's the kind of 'get them in and get them out' routine in the CBD. Office people rushing in and being anxious as they are late for their meetings but expect to produce the premium blends perfectly.

However at Mailing Room it's different. Here I can enjoy being explained the blends they are using and the flavours I should expect to taste when enjoying it. Here its really about respecting the blend from it's original bean to the roster, how to get the best extraction flavour then finally to you  the customer.

The second round of coffee that I enjoyed a lot was the Ethiopia tchembre n2, which held a silky mango chocolate flavour with a hint of fig to finish. Using the pour over press this light delicious coffee was subtle and with out sounding pooncy has delicate tones and aromas of sweet fruits.

Here I enjoyed being explained how the heating of the roast was not exceeded past a particular point due to the fact that they wanted me to enjoy the under tones better which are what makes the blend so delicious. This is where I felt privileged to be enjoying such blends created here. It's not about the high capacity of lattes and cappuccinos.

I did get to also taking home some whole beans so I could continue to enjoy the blends of the Mailing room. Taking the India Thalanar Estate I enjoyed my morning wake ups with a floral aromatic blend, which held a medium body and low acidity. A perfect choice for the white coffee drinkers. It has a hint of a strawberry aroma which adds a little bit of sweetness to the blend and is very enjoyable while extracting through my machine.

With only being a moments drive out of the busy CBD this Large corner cafe awaits you.


The Mailing Room
206 Canterbury rd,
Canterbury
9836-9889

The Maling Room on Urbanspoon

Sunday 4 August 2013

Chilli is conquered by the simple mind over matter formula

Someone said that "Chilli is not so much of a food as it is a state of mind. It's addictions to it are formed early in our lived and the Victims never recover".

Chilli, spice, heat and some fire perhaps comes in different shapes and sizes and I have to say the mind of the individual will find one spice or chilli hotter than their friends. A scale that each of us hold to our own minds inception which will allow us to begin but also will determine the stopping point.

An acceptance of a kind invitation has lead me with some fine chilli eating companions to Sichuan House Seafood, located in Richmond. Sister restaurant to that of Sichuan House, Melbourne. Owner Peter Lin Hu, a true lover of not only food but takes great pride in what his restaurants deliver.

It was with great warmth we were welcomed into his restaurant as if it was like his home, combined with large gatherings of family it was as though we had been adopted.

Peter explains to us that Sichuan cuisine has been the number 1 cuisine ranked by foodies for more than half a century even across in Chine. However a lot of us don't know that their are 2 types of Sichuan food; Chongqing and Chengdu.

The typical dish in Chongqing is the Chonquin chicken, and the dishes tend to be somewhat heavily spicy, salty and oily. The Chengdu style (Chengdu being the capital city of the Sichuan province) are spicy and vary in flavour and taste. Mapo tofu, fish flavoured eggplant and ant clim tree are a few selections from this style.

With this mind set, we choose not to select our dishes but have those who know Sichuan better to order for us, to make it even more so adventurous.

Black fungus in fresh chilli sauce, appears to the mind as a not so hot dish although listed as a 2 chilli ranking. These cured black mushrooms served cold, have soaked up every inch of chilli possible, so much though it's heat isn't that where it creeps up on you, it's the type that comes out and smacks you in the face. Chilli sweats begin as you devour but fear not, accompanying dishes come to sooth that heat down.

Steamed free range chicken in a spicy sauce which holds a 3 ranked heat level is not shy to tell you it's hot. Although I must admit, once you have had the mushrooms and this, your lips are so numb that your not quite sure which one is setting your face on fire.

The delightful cooling agents of the salted cucumber in sesame and the seasoned beef shank slices were a blessing to some on the table, while the others still continued to stay strong and fight that chilli heat. The cucumber was flavoursome and light and being the fan of the sesame flavours at the moment a true winner for me. It withdrew the heat straight away with the salt absorbing the heat. The beef subtle in flavours and dried. A slight refresh before the second round comes our way.

A serving of juicy tea smoked duck, tender and immaculate. A definite crowd pleaser for any one. Soft scented tea flavour is hinted through the golden skin and has seeped ever so lightly into the meat.

The  Barramundi in a spicy sauce was tasty. Hot sure, but the fish didn't seem to collect as much heat as to that of some of our chicken dishes. Perhaps the style of cooking and preparation. The flesh was delicate and cooked perfectly, coming away from the bone beautifully. The spiced sauce of which it sat in was the holder of the heat, so a small hint for those who have a weakness, don't pour as much as your friend over the top. You may end up in pain.

Now if you're one that wants to put their pants on fire then the dish for you is that of the Deep fried marinated chicken with baked chilli. Wow mama it's intense, but so yum.

Tiny chicken ribs are coated and fried in something like the KFC original coating, but better. Each rib hidden away under the mountain of backed chilli, allowing that heat to soak into these little bite sized gems. It's sure to get every sense of yours going, the nose, the eyes, the sweats. As much as you may be in chilli pain, their is no stopping you from eating.

And yes their is always one person in the party to do that well know thing that causes the most severe pain of all..... touching your eye with chilli soaked fingers. Guilty as charged, it was me.

The last of the dishes was the ever so famous Kung Pao chicken. Salty but sweetish in flavours and rather mild in spice was a great additive to the array of our dishes this evening. Tender chicken pieces almost glazed in the traditional sauce and showered with roasted nuts, who wouldn't be a fan of this popular sichuan meal?

Bursting at the seams along with everyone settling into their food coma's we were subdued into some soup dumplings, which actually worked as a beautiful cleanser, although the serving was huge, I can't be too sure how we ate them all? Delicate, flavoursome and delicious little bundles are something not to pass up.

Knowledge is one thing but Pride is something else, and with these both in hand Peter has developed a great personal dining experience. With this and great company of friends, my evening was flawless.

I would do it again with out hesitation, even if at times my face turned numb from the heat, but mind over matter, scrumptious food and great companions are sure to assist you in conquering any dosage of chilli.


Sichuan House Seafood
395 Victoria Street
Abbotsford
9913 6235

Sichuan House Seafood on Urbanspoon