Halal Snack Pack – HSPs – Learn what the Fuss is all about!

Halal Snack Pack or HSPs as they are affectionately known as are the latest food craze to trend in the foodie world – this has further been promoted thanks to the federal elections where NSW Labor senator Sam Dastyari offered to meet Pauline Hanson and get her to try this delicious dish; much to her offense and disgust (?!).

So what exactly is a HSP?
It is a dish containing meat – typically beef, chicken or lamb – together with chips and one or more sauces – especially Chilli, Garlic and Barbeque. It traditionally comes served in a styrofoam container. Some kebab stores refer to it as a Snack Box or Mixed Plate.

This infamous dish has contributed to the flourishing success of many kebab stores around the country. There is also the creation of the Halal Snack Pack Appreciation Society (HSPAS) on Facebook which began in December 2015 by a couple of good mates- with the group having over  159K members! It started off in a small scale with a few thousand people sharing their favourite styrofoam encased meals and engulfed into what it is today being an international phenomenon.
The main aim of this group is to identify some of the best HSPs around the country and eventually identify the World’s BEST HSP!The group also raises funds to support the Australian Relief Organisation, an organization that assists underprivileged people to attain cataract surgery and assists orphanages with matters regarding water supplies.

A typical post on the page involves a picture of a recently-purchased halal snack pack, along with an informal review that scores the dish on various criteria; including meat, chips and sauce quality, clarity of halal signage, packaging, price and greeting.

Below is the marking scheme taken from the page.
1. The greeting: Anything Less than good day brother or sister is Haram.
2. The Sign: There needs to be some sort of Halal sign visible, or, you guessed it, Haram!
3. The chips: You nailed this, they need to be a good Ratio to the meat and chips
4. Cheese: Cheese would be a layer on the chips and then a layer on the meat with sauce on top. You may get roasted you for this…
5. The meat: Mixed meat is a winner with the crowd, marking it on quantity/ratio and juiciness.
6. Now… The Sauce: Anything less than the HOLY TRINITY  – GARLIC, CHILLI, BBQ – may get a good roasting from the crowd. BBQ is second selection but you have to have the KEY garlic in there
7. Packaging: anything less than styrofoam container is haram and marked 0/10

As you can see HSPs are serious business! By the way to get you down with the lingo here are some of the terms explained:

• Expressing approval of a snack pack can be described by using the term “Halal”
• Expressing disapproval of a snack pack can be described by using the term “Haram”
• A member/customer who requests tomato sauce, salad, rice or anything that is not meant to be part of the HSP – with their snack pack is referred to as a “Haram Dingo”

There are many claims to having created this exceptional dish including the Kapsalon – which is a Dutch food item consisting of fries, topped with shawarma meat, grilled with a layer of Gouda cheese until melted and then covered with a layer of dressed salad greens. The dish is often served with garlic sauce and sambal. The key difference here is the use of salad. This dish was conceived in 2003 by Nathaniël Gomes, a Cape Verdian hairdresser in Rotterdam; who in collaboration with the neighboring shawarma store “El Aviva” combined all his favorite ingredients into one dish.

Another similar dish is the AB from Adelaide who claims to have invented this dish between 1969 and  1989. An AB is prepared using gyro meat, chips, tomato sauce, chilli sauce, barbeque sauce and garlic sauce. Two restaurants in Adelaide have claimed to have invented the dish – The North Adelaide Burger Bar and the Blue & White ; with the key difference here being the addition of tomato sauce (haram!)

There has even been the creation of the world’s biggest snack pack which was covered by Sunrise – you can check out the video here – https://au.tv.yahoo.com/sunrise/video/watch/31864783/the-worlds-biggest-halal-snack-pack/#page1

I myself was quite late to jump on the HSP bandwagon as well – but ever since trying this calorie, carb-filled dish I must admit I am in love (as is my husband!) We have a kebab store just down the road from us where we get our HSPs (although they call is a Snack Pack – so that’s haram already!) which is simply delicious and is shown in the pictures above.

Since I am quite “new” to the world of HSPs – I am not too sure about where the BEST HSP is in Melbourne – however there is a website – http://getmehsp.com.au/- which helps you locate where you can get a HSP from. Of course there is the HSPAS which has been created for this very reason to find that perfect 10/10 HSP. If you have any recommendations please comment below and I will add them to the list.

Happy HSPing!!

Here are some of the special mentions of Kebab stores around Australia that you could check out (in no particular order):

Melbourne
Melbourne Kebab Station, Coburg
Clayton Kebab House, Clayton
Little Bad Wolf, Noble Park
Yozzy Kebab and Carwash, Doveton
Hot Kebabs, Doncaster East

Sydney
King Kebab House, Campbelltown
Oz Turks Jnr, Redfern
Metro One Kebab, Ashfield

Western Australia
Perth Kebab Station, Subiaco

Queensland
Kebab Shack & Takeaway, Caboolture

 

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Third Wave – American Smoked BBQ

Food at Third Wave

Inside Third Wave

Inside Third Wave

Inside Third Wave

Inside Third Wave

Coffee at Third Wave

Coffee at Third Wave

Coffee at Third Wave

Inside Third Wave

Sauces at Third Wave

Sauces at Third Wave

Pomegranate Juice

Beef Ribs

Smoked Salmon BBQ

Smoked Salmon BBQ

Confit Kipfler Potatoes

Smoked Mac & Cheese

Georgian Salad

Pecan Pie

I have previously heard about Third Wave café and their strong focus on American BBQ flavours on both meats and fish, so I was delighted when owner Greg invited me to come and experience this first hand at the Prahran Third Wave. One small hiccup when we arrived was that our reservation hadn’t been placed – luckily a table was available and we were shown our seats.

Third Wave is owned by husband and wife team – Greg and Inga and there are currently two locations – Port Melbourne and Prahran. The café in Prahran is the sister café to their first café / restaurant in Port Melbourne. Both venues hold true to their tag lines – “Café by day, American BBQ restaurant by night” – with the Prahran venue also having a specialised Paleo Menu. The Third Wave at Prahran focuses mainly on breakfast/brunch/lunch but from Wednesday to Saturday they open their doors at dinner time for patrons to enjoy the American BBQ experience.

The fit-out is simple – softly lit with a dark wooden decked ceiling pairs well with the dark wooden tables with curved white chairs – there is also some banquet seating available. The main attraction is the big marble topped bar / coffee counter – with the kitchen located behind. Their homemade sauces and fresh flowers line this bar for added colour and pop. The vibe is welcoming, bright and has a homely feel to it. Another thing to note is that Third Wave is not just about the American BBQ flavours – they are serious about their coffee as well. They use 5 Senses coffee and even have syphon coffee available.

Third Wave has revamped its menu after working tirelessly for many months – on “secret recipes”, as well experimenting with different cuts and cooking times. The idea is also to source some of the best hickory, maple and apple wood in order to impart distinctive flavours into the respective meat and fish dishes as well as using traditional dry rubs and barbecue sauces. The team has now perfected the art of barbequeing. The new menu has a strong focus on a range of slow cooked meats and fish that can be accompanied with homemade sauces and a selection of side dishes.

The menu is split into different sections – starting off with the Slow Smoked BBQ, “More”, Sides, Paleo Menu and ending with Sweets menu. The Drinks menu includes Beers, Ciders, Spirits, and Cocktails such as an Espresso Martini, Uptown Apple Cider and Pomegranate Cosmo. Sangrias are also available and served in a 500ml carafe. Other cold drinks that are available include the usual soft drinks, as well as juices (Pomegranate Juice, Blueberry Juice), Smoothies (Spirulina Smoothie, Mango Smoothie), Iced Drinks – such as Ice Coffee, Ice Chocolate and Ice Mocha.
The Slow Smoked BBQ includes the 6 main meats and fish (Salmon) such as Beef, Chicken, Lamb Shoulder, Pork and Beef Brisket which come in medium/half rack (recommended for 1 person) and large/full rack servings (to be shared by 2). All the meats and fish have been marinated for over 8 hours and the smoked using either apple, hickory or maple wood. They all come served with BBQ Sauces which are made in-house.
The “More” menu consists of dishes that are big enough to be considered mains if a Slow Smoked BBQ isn’t what you are up for and include dishes such as Gourmet Burger, two different Salads, Lamb Quesadilla, Crusty Salmon. There are around 8 dishes to select from the Paleo Menu which include Almond Crusted Chicken, Zucchini Fritters, Lamb Shakshuka just to name a few.
There are a number of Sides that can be ordered as well and most of these can be made into either Vegan/Vegetarian options. These include the Smoked Mac Cheese, Crispy Coleslaw, Glazed Mushrooms, Confit Kipfler Potatoes and a variety of salads.

N and I decide to dive straight into the Slow Smoked BBQ Section – N opting for the Beef Ribs and I went for the Salmon. We also ordered a side of Confit Kipfler Potatoes, Smoked Mac & Cheese and a Georgian Salad. For drinks I ordered a Pomegranate Juice – which came bottled and was actually 100% Pomegranate juice which I was impressed about. I am a huge fan of Pomegranates, so whenever I see it available on a menu I always order it – this was a massive tick in the box for me.

The Beef Ribs have been smoked using a special 9 spice dry rub and smoked with hickory wood. You can select either a half rack or a full rack – N opted for the half rack. The Beef Ribs come served with their homemade Spicy IQ BBQ sauce as well as a Horseradish sauce. N enjoyed thoroughly enjoyed his dish – the beef he said was tender, succulent and slid off the bone so easily. Further, the sauces were a great addition to the smoky flavours – with the IQ BBQ adding some spice and the horseradish bringing some creamy tang.

I ordered the Salmon which has been brined in salt, sugar and spices for 8 hours followed by being smoked over Apple wood to elicit a beautiful smoky spicy flavour combination. This flavouring really does complement the rich flavour of the salmon. The salmon itself was soft, moist and perfectly cooked and comes served with a homemade dill sauce. A wedge of lemon was also provided for extra flavouring which I didn’t think was needed. The addition of the dill sauce added a creamy, somewhat spicy tang which meshed well with the salmon. Overall a really great tasting dish.

We also ordered the Confit Kipfler potatoes which were dusted in rosemary. The potatoes were well cooked and had a beautiful crunchy casing with a soft, pillow like centre. They served as a great accompaniment for the Smoked BBQ dishes.

The Smoked Mac & Cheese is their take on the classic Mac & Cheese – with an added twist. Third Wave’s version is smoked with Hickory wood. The result is brilliant smoky flavours intertwined with the cheesy flavour. Anyone who is a fan of the traditional Mac & Cheese will definitely want to try out this version.

The Georgian Salad was a mixture of 5 herbs – parsley, coriander, dill, mint and basil – together with tomatoes, cucumber and red onions and dressed with red wine vinegar and olive oil. The flavours were refreshing and punchy and worked well with the combination of the other dishes we ordered. This dish came recommended by our friendly waiter.

No meal is complete without dessert (even if you are really full!) so after much deliberation and some help from our waiter we ordered the Pecan Pie. I was tossing up between the Creamy Orange French Toast – which was concoction between a fluffy bread and butter pudding and a moist French Toast – will have to come back and get that next time around.
The Pecan Pie is served warm with Espresso Cream and Vanilla Ice Cream. I love the combination of a warm pie that literally melted in your mouth together with the coldness of the espresso cream and ice cream. The added texture thanks to the crunch of the pecans was an added bonus. The highlight for me was the espresso cream – with just the right flavouring of coffee.

Third Wave has an extensive menu complete with Russian inspired dishes and the hugely popular and great tasting American BBQ. I have also heard and read great reviews about their breakfast offerings (I must come back and try!). They also make homemade sauces such as Hot Bar-B-Que Nectar and Sweet Apple Bourbon sauce which you can in store. If you are looking for delicious food that you can’t find anywhere else in Melbourne – check out Third Wave!

Rating : 3.5 Pandas
Price: $$
Menu – Refer to the pictures above. You can also find a menu at: http://thirdwavecafe.com.au/prahran/menu.php
Fullness: 100%
Atmosphere / Ambience: Casual, Homely and Welcoming. Great for a catchup dinner with friends.
Standout Dish: Any of the Smoked BBQ Dishes
Service: Friendly and Helpful
Online Booking: Yes via website – For Prahran: http://thirdwavecafe.com.au/prahran/index.php For Port Melbourne: http://thirdwavecafe.com.au/index.php
Restaurant Details and Location:
http://thirdwavecafe.com.au/prahran/index.php
30 Cato St, Prahran
Tel No: 9510 2991

Opening Hours:
Monday to Tuesday: 8:00am to 4:00pm
Wednesday to Sunday: 8:00am to 10:00pm

Third Wave – Port Melbourne
http://thirdwavecafe.com.au/index.php
189 Rouse St, Port Melbourne
Tel No:

Opening Hours:
Monday, Wednesday to Friday: 7:00am to 10:00pm
Tuesday: 7:00am – 3:30pm
Saturday & Sunday: 8:00am – 10:00pm

Kong BBQ – Worth All The Hype!

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There was so much hype surrounding the opening of Kong in Richmond, especially after the trial run of some of the food you could eat at the Rue & Co branch. The branding is all about the Pandas – and as per my blog name – anything to do with Pandas and I am in! A bunch of us (there were 6 of us) decided to try it out on a Tuesday night and aimed to get there around 6pm. I had heard about the long queues – with the wait time being over an hour! Kong doesn’t take bookings, however if you arrive at the restaurant you can put your name down for a table and they will contact you when a table comes up.

Kong is the latest addition to The Lucas Group. Chris Lucas has brought us the likes of Chin Chin (Melbourne CBD) and Baby (Richmond – and just up the road from where Kong is located). Kong is located on the site of what was once Pearl, and Eades & Bergman have been brought in to help with this transformation. Kong seats 60 people – with a mixture of single low tables, long communal tables and seating all around the bar / kitchen, as well as in the corridor as you walk into the restaurant. These seats give you a vantage point to see your dishes being prepared. The tables are blonde wood, the look industrial mixed together with an anime vibe thanks to the array of pandas around the venue. There are the signature neon signs (these can be found in all their other venues) as well as a film being projected. During the day you can imagine fresh sunlight streaming in from its floor to ceiling windows which surround the restaurant this corner site restaurant.

The Executive Chef here is Benjamin Cooper together with Dan Briggs and all the chefs here at Kong wear red baseball caps which have three letter slogans on them – either KIM, CHI or BBQ – a nice touch that further adds character to Kong.
The idea behind Kong is to combine barbeque pit cooking techniques with Japanese and Korean flavours. The focus is on seafood and meat being cooked on either an open-flamed charcoal grill or in a smoke oven. If you get seating around the kitchen you can experience the smoke rising from the pit ovens which is a visual spectacle that will have your taste buds dancing being tantalized in anticipation of the meats/seafood to come. It is also good to note that Kong uses only chemical free charcoal and sustainable Australian Hard-Wood.

The menu is split into 8 different sections – Small, Ssam Roti-Roll, Buns, Wings, Natural Fire, Ribs, Rice & Green and Desserts. Small dishes include Wood Grilled Scallops, Trio of Kimchi & Pickles, Beef Tartare and Nasu Miso just to name a few. The Ssam Roti-Roll have fillings such as Teriyaki Roast Ora King Salmon, BBQ Chicken, Grilled Miso Marinated Tofu and Pulled Pork. Smoked Brisket, Spicy Pork Belly, Soft Shell Crab and Peanut Butter Salt & Pepper Tofu are the options you have to choose from in the Bun Section. There are four variations of Wings that you can order from – Honey, Garlic & Sesame Korean Wings, Hot Wings with Gochujang and Chipotle, Soy Wings or Peanut Butter Wings.
Natural Fire are from the BBQ Pit and cover most seafood and meat options. There is also a Kong Bossam BBQ Tray – Chicken, Pork, Pork Belly and Beef Brisket served with Lettuce, Pickles, Kimchi and Walnut Ssamjang – at a bargain price of $28 a tray. Rice & Greens include two different types of Fried Rice, Dukkbokki Rice Cakes, Spicy Cabbage Slaw, Wood Roasted Pumpkin etc. Desserts have a smaller selection – only 4 to choose from but they all sound quite delicious so the number doesn’t really matter.

I arrived before the other girls around 6:15pm and as there were going to be six of us (as everyone had to be there before we could have a table), I put my name down on the list and the wait even at that time was going to be around 45mins. Since I had been fasting all day I wanted to order something small whilst I was waiting for the others to arrive. I was seated along the wall on the high benches and decided on the BBQ Corn with Chilli Salt and Miso Butter. It wans’t just because I was really hungry but this corn was deliciously amazing! The corn had been bbq’d perfectly and emit just the right amount of smoky flavours. The corn itself was juicy and “crunchy” and the combination of the miso butter and chilli salt was the icing on the corn so to speak – it added an additional salty and spicy hit to combine with the sweetness of the corn.

Whilst waiting for the girls to arrive and for our table to be ready we were able to order drinks – I ordered the Lychee & Grapefruit Crush with Coconut Water. This drink came out in a glass jar topped with ice and pieces of fresh grapefruit and was not only thirst quenching but refreshing as well. I had to stop myself from drinking it all in one sip!

Once we were seated we had the mammoth task of deciding what dishes we wanted to order. We had a mix of vegetarians and a pescatarian (me!), as well as people that could eat everything. We picked dishes that we would work to cater to everyones needs and asked our friendly waiter if the amount of food we ordered was enough. He was happy to assist and told us that if we wanted anymore dishes we could just order as we went.

We started off with the Wood Grilled Edamame with Chilli and Sea Salt. The Edamame was fresh and had somewhat of a smoky flavour coming from the wood grill with a hint of spice. A tasty dish.

Next up we ordered the famous Ssam Roti Rolls – we got a serving each to suit the three categories of requirements – Ssam Roti Roll – BBQ Chicken with Lemon, Gochujang and KimChi, Ssam Roti Roll – Grilled Miso Marinated Tofu with Pickled Cabbage and Kewpie Mayo and Ssam Roti Roll – Teriyaki Roast Ora King Salmon, Wok Fried Broccoli and Tomato.
I tasted the Ssam Roti Roll with the Roast Ora King Salmon which was superb! The roti on the outside was divine – thin, crispy and buttery – the perfect casing. The filling was rich and full of flavours with the broccoli, tomato and the spicy, creamy sauce working seamlessly with the perfectly cooked salmon. I would definitely recommend this dish. I did also sample the Ssam Roti Toll with Tofu which was another flavoursome dish, but my pick would definitely be for the King Salmon.

Some of the other girls ordered the Wings – Korean Fried Wings with Honey, Garlic and Sesame, however upon eating this they found the chicken overly sweet and couldn’t eat the dish. They knew the dish would have a sweet tone to it – after all it did contain honey; however they weren’t expecting the sweetness to be so overpowering. They mentioned this to our waiter who was happy to replace the wings with another serving in a different flavour. They then ordered the Wings – Hot Wings with Gochujang and Chipotle. They really enjoyed this dish which had a real kick of spice and a peppery taste.

I also ordered a serving of the Soft Shell Crab with Salted Duck Egg Relish and Coriander. The bao bun was soft and as you bit into it felt like you were eating clouds. This combined with the crunch of the crab paired with the amazing creamy duck egg relish was a match made in heaven! The coriander added freshness to the whole dish. You could just keep eating these buns and not get sick of them.

A few of the girls ordered the Wood Grilled Scallops with Tobanjan and Mirin Pickled Radish – which comes served in a shell and topped with micro herbs and radish. They loved the flavours and really enjoyed the scallops – which were cooked to the right consistency.

We ordered the Dukkbokki Rice Cakes with Red Chilli, Gochujang and Roasted Parsnip which was quite the colourful dish when it came out. Amid a dark blue backdrop of the dish – the rice cakes were a vibrant burnt orange colour peppered with greens and reds. I have never seen rice cakes in this form before and was intrigued to see how it tasted. The cakes were rectangular in shape and were soft to eat – with the dish having a sweet and sour flavour to it. I loved the addition of the veggies and the chilli which worked well with the texture and flavouring of the dish as a whole.

We couldn’t leave Kong without trying something from the Natural Fire section and ordered the Wood Roasted Salmon with Crispy Skin, Seaweed Salad and KimChi. The dish was beautifully presented with the Crispy Skin standing tall next to the Roasted Salmon. Instead of the seaweed salad we had a broccoli salad mix – which I found to be quite fresh and tasty. The wood roasted Salmon was another good dish – the smoky flavours immersed with the natural flavours of the salmon.

We were all keen to try the Kimchi at Kong – after all Kimchi is a signature Korean dish! And the fact that Kong has signs relating to this dish – “It’s not ordinary cabbage, it’s fermented cabbage” almost egged us on to try the dish out. The Kimchi was spicy, tangy and flavoursome and went above and beyond all of our expectations. Yum!

The last dish that we ordered was the Fried Rice with Spicy Enoki Mushroom and Soy Charred Tofu. I was surprised to see pumpkin seeds on top when it came out. The dish was fresh, spicy and delicious. I loved the combination of tofu and mushrooms in the rice.

The dessert offerings when compared with the rest of the menu are minimal but the quality and taste that they come in make up for this fact. We ordered the Coconut Sago with Passionfruit and Pineapple Trifle and the Apple and Walnut Tart with Miso Butterscotch and Japanese Whisky Ice Cream. Both dishes are impeccably presented with flavours to match.

The Trifle comes served in a clear glass – showcasing the many layers of the trifle. The trick with these desserts is to get a taste of each layer in one mouthful. The finely cut pieces of pineapple makes up the base layer, with the passionfruit compote with passionfruit seeds being the next layer, and finished with the coconut sago. This dessert was a light and refreshing dessert packed with fruity flavours and textures. A definite fave of mine.

The girls enjoyed the apple and walnut tart – which came out presented with a large ball of Japanese Whisky Ice Cream on placed on top amidst the array of walnuts. They said there was only a slight taste to the whisky ice cream but was delicious nonetheless. The pastry that encased the tender apples was buttery and soft, with the added crunch of the walnut crumble. There was a sweet caramel taste mixed with the creaminess of the ice cream.

What needs to be mentioned is the staffing – they are friendly and helpful and despite the lines going out the door they do not come across as flustered at all. They keep an calm demeanour and go above and beyond expectations to make you feel at home even if you are waiting upwards of an hour. Another reason why this place is doing so well.

Kong is brilliant addition to the wonderful world of dining that exists in Melbourne – with offerings of an interesting menu complete with fresh flavours, smoky excitement and spiciness. Meat lovers will adore this place (especially the BBQ Tray) but really anyone will love it. What’s not to love about a friendly and warm welcome, together with cute pandas, a great fit-out and an enthusiastic vibe?

NOTE: Kong now offers Takeaway – which can be ordered online for pickup.

Rating : 4 Pandas
Price: $$
Menu – Refer to Picture above. You can find the Takeaway menu at http://www.kongbbq.com.au/takeaway which will give you an idea of what the main menu has to offer.
Fullness: 100%
Atmosphere / Ambience: Funky, Vibrant and Fun-Filled. Great for a catchup with friends and family.
Standout Dish: Bun – Soft Shell Crab with Salted Duck Egg Relish and Coriander, Ssam Roti Roll – Teriyaki Roast Ora King Salmon, Wok Fried Broccoli and Tomato
Service: Fantastic – really friendly and helpful! They really do well for a place that is packed to brim majority of the time.
Online Booking: No – Kong is a walk-in only restaurant.
Restaurant Details and Location:
kongbbq.com.au
599 Church St, Richmond
Tel No: 9427 1307

Opening Hours:
Monday to Sunday: 11am – Late

Facebook: https://www.facebook.com/kongbbq
Twitter: @kongbbq
Instagram: kongbbq

BBQ Rib Eating Competition at Third Wave Café

Hi everyone!

Just letting you know about a BBQ Rib Eating competition that has just launched at Third Wave Café. If you love all things BBQ and Ribs then this is for you!

The competition starts on the 24^th of February 2014 and will go for 6 weeks. The contests will be held once each week, with the 6 finalists battling it out for the $1000 cash prize on the 7^th of April 2014.

The competition is simple, eat as many American BBQ Ribs as you can in 35 minutes plus a side of coleslaw (coleslaw must be fully consumed to qualify).

Entry fee is $99 and the winner on each night will get their money fully refunded. Entry into the final is also free.

The ultimate winner will receive $1000 in prize money, an obligatory T-Shirt and their picture on the Wall of Fame.

There is a choice of two venues for your convenience – either Port Melbourne or Prahran, with the final being held at Port Melbourne. Dates and times are posted on their website at the link below.

So if you are interested registrations Registrations to the event are made online at www.thirdwavecafe.com.au/competition.php