Pop Up Scroll – Bringing Scrolls Back Into Fashion!

panda 5 rating

Menu:
Drinks Menu Menu at Pop Up Scroll Close up of Menu at Pop Up Scroll Close up of Menu at Pop Up Scroll.

Amongst the entire Doughnut, Cronut, Dossiant, Cruffin hype comes the latest craze – SCROLLS! Enter Melbourne’s first new scroll boutique – Pop Up Scroll – located in Smith Street, Collingwood. Serving up freshly baked swirls of goodness made each morning alongside some delicious, carefully prepared coffee – which has been supplied by Coffee Supreme. Coffee and scrolls – a perfect combination to kick off your early morning start or for an afternoon treat.

Pop Up Scroll was created by trained cook, baker and now full time pastry chef Julian Chew together with his wife Tammy Chew. They are both not new to the food industry, having previously owned the popular Lip Café in Ivanhoe. Julian has previously apprenticed under Matt Moran (of famed restaurant Aria) and done stints at Loafer Bread and Da Noi – firmly cementing his niche as a pastry chef.

Here, the focus is on coffee and scrolls only and they do it very well. The idea came about when Julian used to prepare Cinnamon and Cream Cheese scrolls for his former café and he was finding that he would be selling out of these delicious goodies on a regular basis. People would come from near and far to sample these tasty scrolls. Due to its increasing popularity both Julian and Tammy thought it would be a good idea to expand the concept and invest in this idea further – and Pop Up Scroll was born!

Pop Up Scroll has a philosophy to take customers back to their childhood by producing beautiful, fresh scrolls in unique flavour combination by utilising some of the lost arts of cooking. Each scroll is made using techniques that Julian has learnt throughout his impressive fine dining pastry training and is made free of any chemicals and additives, and with the use of organic ingredients.

Eat a Scroll bake two batches of scrolls daily – one in the morning for the pre-work rush and another in the afternoon for the afternoon tea & coffee crowd. Currently there are six different flavours on offer – Traditional Cinnamon Bun with Cream Cheese Frosting, a Malaysian inspired scroll of Shredded Coconut and White Chocolate, Peanut Butter and Banana, Chocolate and Caramel as well as a Chocolate and Custard flavour – all of which are on a brioche base. The brioche base scrolls come in two sizes – large and mini – with certain special flavours available as well – the day that I went there was the Cherry, Cream Cheese & Gingerbread. There are also flavours available that are baked using a croissant base (similar to an escargot) – these are Pistachio and Cherry or Apple and Frangipane, Traditional croissants and almond croissants are also available for your eating pleasure.
There are the traditional coffees available as well as Affogato, Ice Coffee and House Blend Chai (which can be served Hot or Iced) served with Bonsoy & Coconut Milk if needed.

The vibe is blissfully charming, complete with a retro fit-out. I love the pastel shades that are used along with cute retro style girl and boy doll decals on the main wall, together with the words EAT A SCROLL and DRINK COFFEE. Simple yet effective styling. There are two mint green cabinetry units – one which displays packets of Callebaut Chocolate and King Island Coconut Milk Creamer, along with coffee cups and the other displaying Parker’s bottled drinks – Ginger Beer, Cola etc along with an old school radio. There is minimal seating available (seats around 15 people)– in the form of small round tables, as well some seating along the window, overlooking the main street. The simplicity together with the playfulness works well together.

When it came to ordering I decided to order a mini original cinnamon and cream cheese scroll and was tempted into getting the Gingerbread, Cherry & Cream Cheese scroll as well. I mean just have a look at the picture – how can you say no?

I had the mini original scroll as well as a latte to eat in and decided to take the bigger scroll home for later. The coffee was delicious – creamy, nutty and strong all at the same and really did make my day. The scroll was absolutely divine – the dough is moist, light and fresh and is of the perfect sweetness. The cinnamon flavoured rolls are topped with cream cheese frosting and infused with cinnamon and brown sugar. It really does feel like you are biting into the softest pillow and are light and airy, allowing you to have more than 2 and still keep you wanting more. You really need to try one to understand the pure indulgent feeling you get.

Pop Up Scroll is a great addition to not only the Collingwood area but to Melbourne in general. They bring together the simple concept of sentimental baking together with great coffee and delicious, light fluffy scrolls. One visit here and you will definitely be coming back for more.

As the name suggests, Pop Up Scroll is only around for a short time (until May 2015) but there are already big plans in the pipeline for the next project due to open straight after the pop up closes its doors. EAT A SCROLL will be located just around the corner from the current location and will be a more permanent scroll house.

Rating : 5 Pandas
Price: $
Menu – Refer to pictures above
Fullness: 100%
Atmosphere / Ambience: Charming, Classic, Retro and Welcoming.
Standout Dish: Seriously any of the scrolls!
Service: Friendly and Warm
Online Booking: No
Restaurant Details and Location:
http://www.eatascroll.com.au/
86 Smith Street, Collingwood
Tel No: 0433 849 281

Opening Hours:
Monday to Friday: 8:00am–4:00pm
Saturday: 9:00am–4:00pm

Pop Up Scroll on Urbanspoon

Facebook: facebook.com/Pop-Up-Scroll
Instagram: popupscroll
Twitter: @EatAScroll

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Sogni d’Oro ‘Aperitivo Danzante’ – ACT 1 – Two Italian Boys, Brunetti & White Rabbit Entertainment

Two Italian Boys, Brunetti and White Rabbit Enterntainment were behind the brilliant idea to create a series of events with the main aim of bringing people together to experience the real Italian Dream. The nights will run as a series of Acts (3 in total) beginning with Act 1 – Sogni d’Oro ‘Aperitivo Danzante’.

Unfortunately I wasn’t in Melbourne for Act 1 – which took place on Friday October 17, 2014 and was complemented with Italian food, drinks and dancing. However, I have seen many pictures, read the official media releases and heard a lot about the night from people lucky enough to have attended so thought it would be a great idea to mention it here at Grazing Panda – after all there are another 2 more Acts for everyone to experience and enjoy!

The name Aperitivio Danzante comes from the tradition of pre-dinner drinks which are accompanied by appetizers (Aperitivio) and ‘to dance’ (Danzante) – essentially translated to mean come for the appetizers but stay for the dancing fiesta! In Italy this generally means between the hours of 7pm – 9pm, followed by dinner …. and dancing!

On the night Two Italian Boys (Michael Pillon and Nick Guglielmino) launched a 2013 vintage Prosecco DOC which was produced in Valdobbiadene,Treviso- Italy’s best Prosecco making region. This new Prosecco wonderfully complemented the array of food on offer from the new and delicious Brunetti menu designed by Michele Circhirillo and Alessandro Violi. Some of dishes included pasta, wood-fire pizza and beautifully prepared tasting plates or stuzzichini – all of which were served throughout the night, so no guest was ever hungry or looking for food.

A live demonstration of mozzarella making by Australia’s best maker of Italian cheese, the ‘Maestro of Mozzarella’, Giorgio Linguanti (That’s Amore Cheese) gathered large crowds. The chef showcased his talent, experience and artisian skills whilst making round balls of mozzarella which had a taste to match the look.

Another highlight was the introduction by Burnetti of a specially developed range of alcohol infused Apertif gelato by by Chef Gelatiere Alessio Tavella, including Aperol and Campari Spritz, Prosecco – which is a first in Australia.

Brunetti is a Melbourne institution that has been around for years – since 1985 when the original store first opened up in Faraday Street – and is well known for its Italian style coffee as well as intriguing and huge variety of cakes. Brunetti is bringing a bit of Rome to Melbourne in an authentic fashion, and events like this clearly showcase its capability to do so.

The venue was divided into three sections and was recreating the timeless style of Federico Fellini’s film ‘La Dolce Vita.’ The rear section housing the DJ (where some funky Italian tunes were played) and a small bar, the middle section consisted of the Trevi Fountain (one of my absolute favourite places to visit in Rome) which aided to recreate the famous scene in the film, as well as a large wall painting and comfy seats. For added fun guests were invited to make a wish while tossing a coin into the fountain (just as you would if you went to visit the real Trevi Fountain), with all the proceeds going to Make –A-Wish Foundation. Such a brilliant idea and for such a great cause! The front section consisted of another bar as well as the gelato display and shelves which stocked traditional Italian good to welcome the guests.

From the pictures you can tell that everyone there had an extremely fun night that represented the true Italian way of celebrating. Both food and drinks were in abundance thanks to the waiters/waitresses walking around ensuring guests were always being looked after. The mix of the crowd – both of the younger and older generations – was clearly seen with mingling happening throughout the night.

Act 1 was clearly a hit amongst everyone that attended – especially after reading some glowing reviews – I cannot wait to see what the team has in store for Acts 2 and 3. Act 2 is set to take place on December 4th at Brunetti Carlton, with Act 3 to following on January 23rd at Brunetti City Square. Stay tuned for more information!

Brunetti on Urbanspoon

Tomboy – Vintage Chic

panda 4 rating

Tomboy is the creation from co-owners Pia Hambour (ex Movida) and Georgina March (Box Brownies) whose initial dream was to create a shopfront to showcase the wholesale baking business Box Brownies – a business all about gluten-free and dairy free sweet treats! Currently these goodies are provided daily to cafes such as Seven Seeds, De Clieu and Brother Baba Budan.

Located in Smith Street, Collingwood, Tomboy has a rustic charm to it with a variety of pieces around the venue sourced from the Adelaide Hills (near where the girls grew up). There are many stylish one-of-a-kind pieces here at Tomboy – you will definitely find something that peaks your interest from any seat you sit at.

As you step inside you will see a vintage milk bar sign that hangs over the front counter which came from an old Collingwood business as well as an old school white scale. The counter itself is quite unique – there are 1970s speakers built into the counter and surrounded by brick. These speakers belong to March’s stepfather. The communal table located at the back of the venue against the brick wall is my favourite – it is reminiscent of a workman’s bench complete with dents, scratches and metal vise’s. The surrounding tables remind me of garden bench tables coupled with seating to match. There are little touches that bring the whole recycled, vintage, relaxed feel together such as jars filled with flowers, a ladder that houses magazines and newspapers, mint green light shades hanging from thick shades and wooden boxes that house vintage books. Most fittings and décor items come from ops shops, antique stores and friends. There is a small courtyard located at the back for those wonderful summer or spring days.
Both the owners are supportive of local artists and have one wall of the café dedicated to rotating exhibitions – the right wall has been plastered and painted white. The current feature comes from local street artist Drab and features a tattooed gangster “baby” with a mopey face and moustache, wearing a beanie – it is quite a feature and adds a great point of difference. I really love the décor and styling of Tomboy! This painting on the wall seems to tie into the front page of the menu and their takeaway coffee cups – which have portraits of the staff & friends illustrated. You then join in the fun of trying to find a portrait that resembles yourself- well at least I did anywhere.

The menu (which tends to have a vegetarian flair) changes seasonally but generally always has the main staples such as fruit toast, multigrain toast, a sweet dish (either brioche French toast or waffles), breakfast bun, Poached eggs with sides, bagels, selection of sandwiches and a Tomboy Tart of the Day served with a Salad, along with additionally dishes that vary with each season. These dishes could include Spicy Red Wine beans with Goats Fetta and a Poached Egg on Toast ( you could add a pork and fennel sausage if you wish), Roasted Swiss Mushroom with Meredith Goats Fetta, Sautéed Kale, Hazelnuts and a Poached Egg or Lentil and Wild Rice Salad with Pistachios, Almonds, Roast Capsicum, Currants and A Lemon Harissa Dressing (you can add Poached Chicken). You can either find the menu located on a giant reel of brown butcher’s paper attached to the wall, as well as a more detailed menu that will be given to you at your table.
The idea is to use vegetables that have been grown from the duos own vegetable patch as well as sourcing local suppliers. The meat dishes will be of the sustainable type which fits in with the healthy living ethos the duo follow.

I order a latte to start whilst deciding on what I want to eat. Coffee is from Seven Seeds pumped out through a Synesso Hydra espresso machine, with a single origin also being. My latte is strong yet smooth with both nutty and fruity hints and was brewed to perfection. A really great tasting coffee.

I was tossing up (once again) between a sweet or savoury dish – Elvis Waffles (Buttermilk Banana Waffles, Whipped Peanut Butter Mascarpone, Maple Syrup and a Peanut Brittle) and Crispy Potato Hash with Parsnip Puree, Grilled Asparagus, Kale Chips and a Poached Egg. In the end the savoury side won.

The dish was well presented with the Parsnip Puree spread as the base of the dish with the grilled Asparagus artfully placed on top with the Crispy Potato Hash in a rectangular shape placed to its side. The Poached Egg sat on top of the Potato Hash with the Kale Chips placed around all the components described. The egg was poached perfectly and the gooey golden yolk drizzled over the crunchy potato hash. The grilled asparagus was perfectly seasoned and flavoured with the creaminess of the parsnip puree adding the perfect complement. The Kale chips added some extra saltiness to the dish and were sublime. All the components on the dish worked well together and overall it was a truly superb dish that I would recommend anyone to try.

Looking for something sweet to eat then look no further than the front counter where the delectable delights from Box Brownie can be found – cakes, brownies and other bakes goods. All treats are gluten-free however you cannot tell by tasting them.

If you needed another reason to come and try out Tomboy – then you should check out the quarterly publication the duo have put together – The Tomboy Paper – which keeps diners up to date on all things to do with Tomboy, Box Brownie and Collingwood. They have enlisted the help of creative directors Emily Gillis and Camille Moir-Smith from Yolk Studio.

Tomboy exudes bucket loads of character and charm. The food displays uniqueness with its combinations of ingredients, the coffee is exceptionally brewed and the staff are friendly. Make Tomboy next on your list to visit.

Rating : 4 Pandas
Price: $$
Menu – Refer to pictures above as well as at their website http://www.tomboymelbourne.com.au/#!food_menu/cl69
Fullness: 100%
Atmosphere / Ambience: Funky, Lively and Chilled Out
Standout Dish:
Service: Friendly
Online Booking: No
Restaurant Details and Location:
www.tomboymelbourne.com.au
356 Smith Street, Collingwood
Tel No: 9486 0162

Opening Hours:
Tuesday to Saturday: 7:00 am – 4:00 pm
Sunday: 8:00 am – 4:00 pm

Tomboy on Urbanspoon

Facebook: https://www.facebook.com/tomboymelb?ref=ts&fref=ts
Instagram: tomboymelbourne
Twitter: @tomboymelbourne

LadyBoy Dining – Cheeky Fun!

panda 4 rating

 

Menu:
Menu at LadyBoy Dining

With a name like Ladyboy Dining you are sure to strike up an interest – adding some curiosity, fun, spice and playfulness to the Richmond area. Ladyboy Dining is created by co-owners Fran Leaper and chef Mitch Townrow (Longrain) who are joined together with chef Pez Bowman (Melbourne Pub Group).

As you step inside you will feel like you have been transported to Bangkok, Thailand. The colourful, cheeky fit out has been done in collaboration with Ingrain Designs. A huge colourful sign with the word SAWASDEE (a greeting to mean welcome/hello) greets you together with a large striking street art ladyboy face. Next to it is a large bright yellow sign – LADYBOY – which hangs above the bar and overlooks the entire dining room. What I love is the installation of multi coloured wastepaper baskets that have been flipped to create light shades that drape loosely from the roof across the front dining area. At the end of the bar is a slightly smaller neon blue sign – ROCK OUT WITH YOUR WOK OUT – and below that is an open kitchen where you can watch as the chefs prepare your meals.

As you walk down the small walkway from the main dining area towards the back of the venue – more seating is available with a funky abstract artwork of an elephant. This leads to the back where there is a large area for the Buddha Bar complete with colourful umbrellas on the ceiling, awesome cane furniture (round, curved seating) and fake grass outside – to keep with the Thai relaxed theme. Here there is also fancy artwork of a large Buddha head on one and neon signage with the words BUDDHA BAR on the opposite side under which the wooden bar sits. The expansive courtyard will no doubt be a hit in the summer. Here you can enjoy the hawker style bar menu which includes oysters and green nahm jim, chicken wings and a selection of banh mi – all for $8, as well as salt & pepper tofu and pork hock with rum glaze. There are cheekily named drinks on their menu for offer such as Adam’s Apple and Trans-gin-der, as well as cocktail buckets and a good selection of beers and wine to try out.

The menu starts off with Smaller Bites such as Betel Leaf, Oysters + Nahm Jim and Son In Law Eggs – progressing to Smaller dishes where you will find Ceviche, Larb, Papaya Salad, Pork Hock and Salt & Pepper Tofu. This is then followed up with your larger dishes that include a selection of Curries (Red Duck or Tofu Curry, Green Fish Curry, Angus Brisket Penang Curry), Whole Fish, Pad Thai and Grilled Salad. There are a handful of sides to choose from which include Rice, Stir Fried Green, Chilli + Prawn + Smoked Coconut Samabl and Cucumber + Krachai + Mustard Green Relish. The menu ends with a selection of Sweet LadyBoy Treats – where coconut features mainly – with desserts such as Coconut Sorbet, Kaffir Lime Pie + Coconut Meringue, Sago + Palm Sugar + Coconut and White Sticky Rice + Ice Cream + Thai Fruits.

There is also an option to enjoy the LadyBoy’s Banquet ($45) which will give you the kitchen’s daily selection. This will require a minimum of 2 people, and if you have a table then the whole table must go on this banquet.

There were four of us at dinner and we ordered the Betel Leaf + Char Grilled Calamari + Green Mango + Peanut each to start. Served on a betel leaf – the dish comes out with striking colours thanks to the chilli, coriander and peanuts. You eat the entire dish as is – betel leaf and all – and as you crunch into the first bite your tastebuds will soar just like fireworks. A combination of spice, tang and the softness of the fresh grilled calamari is breathtaking. A great way to start off your food experience at LadyBoy.

From the smaller dishes we ordered Salt & Pepper Silken Tofu + Chilli Jam and Crispy Pork Hock + Rum Glaze. The Salt & Pepper Tofu was crispy and crunchy on the outside whilst being soft and billowy on the inside. The Chilli Jam that accompanied this dish was just the right consistency and had a great balance of flavours – spice and tang.
The two guys really enjoyed the Pork Hock + Rum Glaze – so much so that they wanted to order another serving of the dish. Clearly a mighty delicious tasting dish.

We also ordered the Green Papaya Salad + Snake Bean + Peanuts from the smaller dishes. Think slivers of green papaya mixed with freshly cut snake beans and tomatoes topped with peanuts and drizzled in spicy and tangy sauce. This dish is refreshing and sure does pack a punch; I also loved the mixture of textures that you get as you delve into it. The addition of coriander adds further depth and flavouring to the dish.

From the larger dishes we ordered three dishes – Green Fish Curry + Apple Eggplant + Pea Eggplant,Dry Red Duck Curry + Snake Beans + Baby Corn and Pad Thai + Salted Calamari + Peanut.
The Green Fish Curry + Apple Eggplant + Pea Eggplant. The dish comes with a generous amount of fish pieces and has just the right amount of coconut to flavour the curry. I have never eaten pea or apple eggplant before – pea eggplants is a very small eggplant and as the name suggests; resembles a pea. They were cooked whole and pop in your mouth when you bite them which release a burst of bitterness that combines nicely with the rich heat of the curry. A great dish.
The duck curry was served dry and looked delicious when it was placed on the table – the vibrant colours of the red duck against the bright yellow of the sweet corn and green from the basil and bean was breathtaking. This was another dish that the table enjoyed.
The Pad Thai was another well cooked and flavoured dish – served with a wedge of lime for extra tang if needed. The serving as with all the other dishes was quite generous.

Dessert was definitely on the cards – out of the four desserts to choose from – I decided to order the Sago + Palm Sugar + Coconut and N ordered the Kaffir Lime Pie + Coconut Meringue.
The Sago comes out served in a blue and white bowl – topped with star fruit and coconut flakes. I love anything with sago so thoroughly enjoyed this dessert. The coconut flakes added a crunch together with the star fruit adding citrusy and lime flavours.
I also had a chance to try out the Kaffir Lime Pie + Coconut Meringue. I am usually not a fan of lemon meringues or key lime pies, but this version was absolutely delicious and had to be my favourite dessert of the night. The coconut meringue was generously placed and flamed to perfection on top of the kaffir lime infused pie and topped with crunchy coconut flakes. The kaffir lime was the star of the dish and together with the combination of the coconut meringue was divine. A definite must try dish that I know anyone would enjoy.

The service at LadyBoy Dining is great – friendly and the staff are knowledgeable and well informed about each dish. LadyBoy is mostly for walk-ins but they do take banquet bookings in the dining area for a group of eight or more. On Sundays they serve Thai style roasts from 5pm onwards. LadyBoy Dining serves up delicious tasting Thai food with a difference – added cheek and fun! Summer days will definitely see this place packed out – especially at the Buddha Bar out the back. Get down and check out LadyBoy Dining now.

Rating : 4 Pandas
Price: $$
Menu – Refer to picture above or http://www.ladyboydining.com.au/#!dining/galleryPage
Fullness: 100%
Atmosphere / Ambience: Fun, Lively and Memorable. Such a colouful and fun-filled place to hang out and have a great night out with friends and family
Standout Dish: Salt & Pepper Silken Tofu + Chilli Jam AND Kaffir Lime Pie + Coconut Meringue
Service: Fantastic  – Friendly and Helpful
Online Booking: No, however you can book for 8 or more people.
Restaurant Details and Location:
http://www.ladyboydining.com.au/
394 Bridge Road, Richmond
Tel No: 9421 3206

Opening Hours:
Monday & Tuesday: CLOSED
Wednesday & Thursday: 6:00pm to Late
Friday – Sunday: 5:00pm to Late

LadyBoy Dining + Bar on Urbanspoon

Facebook: https://www.facebook.com/ladyboydiningInstagram: ladyboydining
Twitter: @LadyBoyDining

Kong BBQ – Worth All The Hype!

panda 4 rating

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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

Kong BBQ on Urbanspoon

Tadka Boom! – Indian with a Modern Twist!

panda 4 rating

Menu:
Idli Breakfast Kerala Ice Cream Delhi Masala Chai Lunch Menu Salad and Snacks Menu Drinks and Desserts Menu

I heard about Tadka Boom! – a new restaurant that with a catchy name and delivers a modern take on traditional Indian street food – and couldn’t wait to try it out.

Tadka Boom! is located in Goldsbrough Lane in the heart of the Melbourne CBD (near the corner of Bourke and William streets). Tadka means seasoning in Hindi which relates to the diverse flavours and taste they bring to each dish. The new restaurant was opened by Lalitha Rajan together with her son Ashwin. Rajan quit her high flying executive job at HP to found Tadka Boom! She uses her well-loved family recipes from her very own kitchen (and inspired from her hometown of Delhi) here to Tadka Boom! to share with the people of Melbourne.

The venue is quite big in size – seats 45 inside and 12 outside – and centres around the colours of yellow and aqua mixed in with white, grey and black. The colours really work well together and brighten up the space adding to its fun and lively atmosphere. There are a selection of tables – both round and square – as well as a high communal table and high bench seating. As you walk in you are drawn to the kitchen / main counter as you watch meals being prepared in a methodical manner of efficiency. The way Tadka Boom! works is that you place your order at the counter and you are handed a receipt – you then wait off to the side to receive your food. You can sit in and enjoy your meal or take it away with you.

Tadka Boom! serves both breakfast (Nashta) and lunch (Bhojan) – at the moment – dinner could be on the horizon – with the main focus is on a wide range of grab to go meals and snacks which allow the busy worker on their quick lunchtime break to experience and taste the modern and punchy flavours of India. There are also Snacks (Tiffin) and Salads (Hara Bara) available on their menu and of course a selection of Desserts (Mitha Boom!) and Drinks. Before coming here for the first time I had no idea they served breakfast meals – I only assumed it was lunch.

Breakfast or Nashta as they call it back in India presents interesting combinations of eggs that you wouldn’t have experienced before. There are 3 main breakfast dishes and the one that got me excited to come back and try was the Idli Over Easy. Idli is steamed rice cakes and comes served with coconut chutney, spicy tomato chutney & gun powder served with fried eggs and spinach. Also available is the Bada Breakkie – which is a mixed lentil and rice pikelets served with chutney and mushrooms – the Bujia Roll and Grandma Jau’s Porridge.

Lunch consists of roti wraps (which you can get in either wholemeal or spinach) filled with a variety of fillings such as Lamb with Kaboom! Masala, Ginger Chilli Prawns, Grilled Chicken or the vegetarian option of ricotta, broccoli and carom seed patty. The Snacks menu consists of Bombay Bites, Sliders and Paratha (Flaky Roti) served with chutneys. There are 4 different chutneys to choose from, all with varying spiciness. There are 3 salads to choose from – all of which have a vegetarian base and if you choose you can add chicken, lamb or prawn.

Desserts include a selection of two ice creams – a Rose and Pistachio Ice Cream as well as a Kerala Spice Ice Cream. Drinks add another interesting twist to the menu – in house made cold drinks – the Nimbu Pani (Homemade lemonade) and the R.O.C Tea (Raspberry, Orange and Cinnamon infused tea). There is also Garma Garam Chai as well as Chennai Kaapi (South Indian filter coffee) for hot options.

P and I both decided to order roti wraps – she went for the Veggie option (Varanasi Veg) and I went for the Grilled Ginger Prawn option (Mr Parker’s Prawns). When we went they had a special on where you could order a cold drink for an extra $2 (which out well for me as I wanted to try the R.O.C Tea anyway!).

I opted for a wholemeal roti wrap for my choice of Mr Parker’s Prawns – Grilled ginger-chilli prawns with Dahlia Salad & Date Tamarind Chutney. The roti itself was thin and flavoursome – to the point where you didn’t really feel like you were eating a wrap that was made of wholemeal. The flavours from the grilled ginger chilli prawns were delicious – it had a smoky spicy flavour to it – coupled with the sweet, tangy chutney made for a well-rounded dish.

P did enjoy her Varanasi Veg – a light Ricotta, Broccoli & Carom Seed Patty with Green Salad, Kasundi & Date Tamarind Chutney. She said she enjoyed the overall taste, but struggled to finish the whole wrap as it was quite filling.

The R.O.C Tea was refreshing and tasty – I love anything with Cinnamon right now so this was a double bonus. The drink didn’t taste anything like a tea but instead like a fresh juice. I also sampled some of P’s Nimbu Pani which was just as good. My only comment was that I expected to get the drinks in the jars as they were in the pictures – that looked impressive! However we received them in a takeaway clear cup – which makes sense if people wanted to take away.

The staff at Tadka Boom! are very friendly and customer service is first class. This is evident from the time you place your order to when you receive your meals. You can tell they are really passionate about what they do and the enthusiasm really shines through.

Tadka Boom! aims to bring the hustle and bustle from India’s markets and street food “wallas” to the streets of Melbourne, fusing this with a modern twist all whilst keeping its exotic flavours and spices. They definitely do succeed! If you are looking for a flavour hit (BOOM!) be it first thing in the morning for breakfast or in your lunch break check out Tadka Boom!

Rating : 4 Pandas
Price: $
Menu – Refer to pictures above or check it out at http://static.squarespace.com/static/533cc8f4e4b025688de41377/t/537d878ee4b0eb4ddd2ba5fb/1400735630812/TadkaBoom_Menu%20TV_Website.pdf
Fullness: 100%
Atmosphere / Ambience: Casual, Fun and Light Filled
Service: Fantastic! Very friendly and welcoming!
Online Booking: They only take bookings for Breakfast
Restaurant Details and Location:
http://www.tadkaboom.com.au/
TG22 Goldsbrough Lane
550 Bourke Street, Melbourne
Tel No: 9600 1633

Opening Hours:
Monday to Friday: 7:30am – 4:30pm

Facebook: https://www.facebook.com/TadkaBoom
Twitter: @TadkaBoom
Instagram
: Tadka Boom

Tadka Boom! on Urbanspoon

Popol Nah – Latin American in Carlton

panda 3.5 rating

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After the footy one evening N & I needed a place for dinner and decided to venture to the Carlton area. We used to frequent this area quite a bit back in the uni days, but as of late this hasn’t been the case. Carlton (Lygon Street in particular) is best known for its abundance of Italian restaurants filled with pizzas, pastas and gelatos – and lesser known for other cuisines such as Thai, Latin American or even Modern Australian. I had come across Popol Nah a Latin American fusion restaurant located at the city end of Lygon Street and decided to try it out on this night.

Popol Nah – which can be roughly translated to “The Peoples House” occupies a medium sized space – set amongst the Italian competition of course – and has an interesting design element to it. There are wooden planks running along one wall, overlapping each other in a haphazard style that oozes creativeness along with a modern version of a moose head. On the other is a textured crinkled white wall, together with two antlers hanging. There are large sticks placed in a vase of water which is located at the bar. Quirky, fun and a tad bit strange but it works. There is a communal table at the front of the main dining area, along with wooden tables that seat from two to larger parties. There is also seating at the front on Lygon street itself, as well as small courtyard at the back. Popol Nah can seat around 80 people. The interior is created by Peter Strateas and Mario Luca Carlucci of Strateas (a Brunswick based label). Popol Nah is open 7 days a week for both brunch and dinner.

The menu is created by New York based, Honduran born Cali Rivera and constitutes of South American and Latin fusion cuisine. The dinner menu is split into three sections – Chicos (Small dishes), Intermedio (In Between dishes) and ends with Carnes (Meats). There is also a Desserts menu with a selection of 5 different dishes such as Dulce de Leche, Rice Pudding, Chocolate Cake and Poached Quince just to name a few. There is also a Brunch Menu available which is split into 7 sections – Licuados (Smoothies), Huevos (Eggs) – you can choose from Baked Eggs or Scrambled Eggs, Ensaladas (Salads) – you can choose from two different vegetarian salads such as Mixed Seasonal Fruit with Mint and Ginger or Zucchini, Kale, Cucumber and Pickled Veggies, Bocadillos (Sandwiches), Empanadas (Baked Pasties) – there is a vegetarian option – chickpea, sweet potato, silver beet with crème fresca or one with chorizo and potato with coriander mayo, Anafres (Hot Plates) – which constitute of cheese fondue and lastly Mas Comida (More Food) – which have dishes such as Lamb & Beef Meatballs, Patatas Bravas and Prawn skewers.

There is also an extensive drinks menu – from Sangrias, Cocktails to a variety of Wines – from countries like Spain, Chile, Argentina and Australia – to an interesting selection of non-alcoholic drinks. Carolyn Brown the sommelier has a great understanding and knowledge of drinks and has put together a great selection. I decided to try the Chicha Morada – a non-alcoholic drink which had Purple Corn, Pineapple, Cinnamon and Cloves. The drink was purple in colour – due to the use of purple corn of course. I have never had purple corn before – but I think that it essentially tastes the same as yellow corn but has better health benefits and a higher amount of antioxidants. The combination of pineapple, cinnamon and cloves made for an interesting taste – not too sweet with spicy hints. It was a non-alcoholic version of a sangria and I really enjoyed it.

The first dish we ordered was the Empanada De Chorizo Y Papa – Chorizo and Potato in Baked Pastry with Coriander Mayo. N really enjoyed this – the pastry was crisp, crunchy and tasty on the outside with the chorizo and potato filling on the inside flavoursome and light. The mayo was creamy and a delicious addition.

I ordered the Ceviche De Camaron – Carribean Style Ceviche – Shrimp, Red Onion, Lime, Coriander, Tomato and Chips. The combination of ingredients was refreshing – I especially liked the addition of the coriander and lime. My favourite part of this dish was the chips – they were crispy, crunchy and tasted delicious. They had just the right amount of seasoning and worked well with the ceviche. I also liked the presentation of the dish – it came out in a stone mortar and pestle and the way in which the ceviche and chips were positioned reminded me of a bouquet of flowers.

The last dish we ordered was the Cordero Ranchero – Slow Cooked Lamb Shank in Spicy Tomato, Fresh And Dried Peppers with Quinoa, Kale and Cucumber Salad. The lamb was cooked beautifully and fell off the bone – just what you want from a dish like this. The sauce looked spicy and N said it did have a hint of spice to it. I tried the Quinoa, Kale and Cucumber Salad – which was fresh, flavoured with a tang as well as a hint of chilli – the perfect combination. The dish was presented well again – the contrast of the blue background of the rectangular plate against the bright browny red sauce was magnificent.

The service of the staff is great – everyone that served us was really friendly and happy to offer us suggestions and ensure we had everything we needed.

The brunch menu looks really interesting and I will definitely be back to try out some of their dishes. The décor is interesting and very different to anything you would normally find on Lygon Street. Head down and check out some great tasting South American fusion food.

Rating : 3.5 Pandas
Price: $$
Menu – For the Brunch, Dinner and Drinks menu refer to http://popolnah.com.au/?cat=2
Fullness: 100%
Atmosphere / Ambience: Interesting, Unique and Funky. Great relaxed feel.
Standout Dish: Empanada De Chorizo Y Papa
Service: Friendly, Helpful and Warm
Online Booking: No, but Popol Nah takes bookings.
Restaurant Details and Location:
http://popolnah.com.au/
171 Lygon Street, Carlton
Tel No: 9347 3293

Opening Hours:
Monday to Thursday: 11:30am – 10:00pm
Friday & Saturday: 11:30am – 11:00pm
Sunday: 11:30am – 10:00pm

Popol Nah on Urbanspoon

The Smith – Knickerbocker Glory

panda 4 rating

A and I were looking for a place where we could have some dessert after dinner and I stumbled across The Smith and its renowned dessert – The Knickerbocker. It was a Friday night and I knew that they would be busy so I called up to see if they would have space for the two of us to have dessert – they were very helpful and said to come and they would find a space for us. How nice of them! So we headed down and literally had the best seats in the house – at the bar counter overlooking the kitchen –we could actually watch as our desserts were being made.

The Smith is located in High Street, Prahran – one of the trendier suburbs in Melbourne and the venue matches. The owner is Scott Borg (former director of Taxi and Circa), and he has created this swanky, sophisticated and fun venue that offers all day dining.

From the outside it looks like a pub, but once you are inside you are welcomed by a fun and casual vibe. To the right is the bar and courtyard and to the right is the main dining area, which travels all along to the back room which is another dining area. Here is where the fantastic open kitchen resides, with the opportunity to sit at the bar overlooking the kitchen – best view in the house! The back dining room has high ceilings together with a combination of round, square and communal wooden tables. The fit out is classy, elegant all whilst staying casual and welcoming.

We were just there for desserts so we were given the dessert menu to peruse. Whilst tossing up what we wanted to have for dessert – we could see the other meals being prepared in the kitchen and being sent out to the diners. They looked amazingly delicious! It made us wish that we had come here for dinner as well! The menu is prepared by Michael Lambie (also ex Taxi and Circa). The Smith offers six-course and eight-course tasting menus at $70 and $85.

The menu is split into six sections – starting off with “Oysters” (there are three to choose from), moving onto “Mouthful”, then “Tastes”, followed by “Fish & Meat”, then “Sides” and ending on dessert dubbed “To End.” Mouthful includes morsels of food that ranges from pork croquettes, to tempura king prawns, soft shell crab, tofu and salmon tartare. There are a number of “Tastes” and “Fish & Meat” dishes to select from as well – the variety ensures that there really is a dish for everyone and every dietary requirement. The menu is a combination of many cuisines – from Mexican to Thai to Japanese and even Modern Australian Country.

There were four different desserts to choose from which included The Smith Carrot Cake with citrus cream cheese, Chocolate dulce de elce with blood orange foam and the two desserts we chose to have. What is great about the desserts here are not only do they sound good, but most of them are Gluten-Free, Nut-Free etc. The menu marks down what each dessert is, as well as suggesting what drink it would go well with. There is also a cheese selection if you are a cheese fan.

I ordered the The Smith Knickerbocker Glory (GF, EF, NF) – which was essentially like a trifle – it had layers and layers of sweet goodness. There are layers of macerated sweet tart fruit including pomegranate molasses, berries, strawberries topped with whipped cream, chocolate buttons, jelly squares and chunky bits of honeycomb. There were so many textures and flavours going on and it really was a fun dessert to have. I loved the combination of cream and berries any day so this dessert worked really well for me and was just what I craved and wanted.

A ordered the Raspberry Souffle with White Chocolate Ice Cream (GF) which was mighty impressive when it was placed in front of us. The overflow of the soufflé looked delightful and was topped with icing sugar; to the side was the white chocolate ice cream. The soufflé was literally melt in your mouth and the tanginess worked extremely well in contrast to the sweetness of the white chocolate ice cream. A winner!

Whilst we were eating our desserts we watched as The Smith Carrot cake was being made and boy did it look impressive! There were so many elements that were added – as you watch you think that it would be the last ingredient placed – but wait there’s more – more and more elements added – and the end result: spectacular. The dish was finished with petals, flowers and reminded me of a swan. Definitely wanting to try this out next time!

We also ordered tea to go with our dessert – and I tried the Russian Caravan tea for the first time! I have previously not heard of this flavour and was intrigued to try it out. This tea is a blended oolong, keemun and lapsang souchong tea and has a vibrant and strong aroma to match a nutty, malty and smoky flavouring. I might actually consider purchasing some of my own Russian Caravan tea!

The staff were really helpful and our waiter especially was really friendly! Customer service was really good and the staff looked like they were having a good time.

The Smith is great place be it for a casual catch up dinner or a celebration. The atmosphere is lively, fun and very friendly. The Smith also has two function rooms upstairs, with a separate bar and kitchen. One of the rooms is called “Mr Smith” which is the more masculine version complete with leather seats and can seat up to 40 people. The other room is aptly named “Mrs Smith” – complete with white walls and can seat up to 24 people. There is a wall between the two that can be opened up to create one larger space if needed.

The Smith serves a large variety of food in a venue that is stylish, elegant yet casual and relaxed – the staff are friendly and helpful and the food dishes not only look spectacular but taste great too! What more could you ask for really?

Rating : 4 Pandas
Price: $$$
Menu – Refer to http://www.thesmithprahran.com.au/the-food/ The drinks menu can be found here – http://www.thesmithprahran.com.au/the-drinks/
Fullness: 100%
Atmosphere / Ambience: Elegant, Stylish, Casual and Fun. There is an area for dining and an area for drinks, as well as a courtyard. There are also function rooms.
Service: Fantastic – very friendly and helpful!
Online Booking: No
Restaurant Details and Location:
www.thesmithprahran.com.au
213 High St, Prahran
Tel No: 9514 2444

Opening Hours
Monday to Sunday: 12:00 pm – 11:30 pm

The Smith on Urbanspoon

Alice Nivens – Baked Goodness!

panda 4 rating

Alice Nivens is tucked away in the Port Phillip Arcade and is known for its quirky Alice in Wonderland theme – just have a look at the colourful artwork which shows a picture of Alice and the White Rabbit. Alice Nivens is known for their baked goodies – and bake fresh every day!

The sweets range from cupcakes to brownies to slices. On the day I visit there is a Rosewater and Strawberry whoopie pie, Alice’s caramel slice, Lemon and Pistachio Slice, Cake pops, muffins and home made muesli.

For lunchtimes – there are also a range of sandwiches that can be made, with various toppings such as smoked chicken, turkey or the vegetarian option of roasted pumpkin, hummus and olives.

I couldn’t look past the chocolate brownie – sweetly topped icing sugar in the shape of a rabbit – tres cool! To go with this sweet treat – I ordered a latte. Coffee is from Small Batch and is truly delicious. The brownie was rich, intense and I loved the harder top layer. The combination of this layer with the smooth chocolate underneath was great.

You can follow Alice Nivens on Instagram and Twitter (@AliceNivensCafe) to find out what their daily creations of sweet are!

Rating : 4 Pandas
Price: $
Menu – Cakes and Sandwiches – refer to pics above
Atmosphere / Ambience: Quirky, fun and great for a tea party
Service: Friendly
Restaurant Details and Location:
http://alicenivenscafe.com/
Shop 13
Port Phillip Arcade
228 Flinders St,
Melbourne

Opening Hours:
Monday to Friday: 7:30am – 4pm
Saturday & Sunday: CLOSED

Alice Nivens on Urbanspoon

 

Natvia and Cupcake Central Workshop – 100% Natural Sweetner

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Natvia was founded after the realisation there was a gap in the market for a 100% natural sweetener. Founded in 2008 by Mark and Sam, and having gone through over 600 trials and 10 months of work they finally reached the perfect blend and taste combination.

Natvia uses the very best parts of the Stevia plant, combined with naturally occurring nectar known as Erythritol. Stevia is a sweet leafed plant which is part of the Chrysanthemum family.

Both Mark and Sam are passionate about the product and you can tell they really do care not only about the product but about the people as well. Some of their core values include educating people about the food and bringing love back to cooking, as well as trying to spark bit of a health revolution. Natvia has 97% fewer calories, contains no Aspartame or saccharin and has nothing artificial – it is all natural with no bitter aftertaste.

The Natvia Icing sugar we were told took around 2 years to make and is a world first! The idea was that the sugar was milled down further which makes it easier to pipe with. Tasty and making life easier – what a great combination!

Another plus point of Natvia is that it can be easily substituted in a 1:1 ratio with sugar. So there is no need for complicated calculations to try and convert measurements.

Natvia can be currently be found in drinking mixes, tomato sauces and in the future thanks to their product innovation could be found in many more products to meet the growing market needs – so keep a lookout for their products. Natvia is available at Coles, Woolworths and Independent Groceries – IGA, Foodworks, Aussie Health, as well in many countries around the world!

If you want copies of the Natvia Sugar Free Baking Recipe Book – feel free to contact me via email (thegrazingpanda@gmail.com) and I can email you a copy. I have PDF versions.

Visit their website for more information – www.natvia.com.au
_________________________________________________________________________________

I had the pleasure of being invited to a Cupcake Workshop by Natvia who worked in conjunction with Cupcake Central (stores in Melbourne Central, Hawthorn and Highpoint). Cupcake Central now stocks sugar-free cupcakes as part of their range which of course has been sweetened by Natvia.

I was greeted by a Natvia representative who welcomed me to the event, and handed me my very own Natvia apron, Natvia Sugar Free Baking Recipe Book and name tag. There were nibbles and drinks provided, as well Bar-Narnie cupcakes from Cupcake Central. These cupcakes were protein packed and gluten free as well as being sugar-free and actually tasted really good! Healthy and tasty what more could you ask for!

After some time to mingle with fellow bloggers of the world we gathered around the bench for an official welcome from the founders of Natvia – Mark and Sam – and then Sheryl (owner of Cupcake Central) showed us how to create a Not-So-Devilish-Chocolate Cupcake. For the recipe of this cupcake please refer to the bottom of the page.

Sheryl walked us through the process of how they would create their cupcakes in store – they bake over 1000 cupcakes fresh every morning – as well as handing out some handy and useful tips throughout the whole process. Sheryl was really excited to be working with Natvia and the use of this sweetener at Cupcake Central – as she had many customers asking her if there were sugar free cupcakes available.

Each of us also learnt how to put in the cupcake mixture into a cupcake papers in an easier manner – the trick is to use an ice-cream scoop (preferably a size 16). She also showed us a trick on an easy way to separate the cupcake papers when they come all bundled together – you have to slightly wet your index finger with a Chux towel, and using your thumb and your index finger separate the cupcake papers into the tray. Easy!

Once we were through the making of the mixture and putting the mixture into cupcake papers – it was time to get them baked and learn how to use a piping bag and decorate our cupcakes! There were three different piping nozzles – Star Nozzle, French Tip Nozzle and the Wilton 1M Nozzle – to use, and fresh fruit (Strawberries, Banana, Bluberries and Raspberries) as well. It was a lot of fun to get to pipe out our own designs and top them however we wanted.

Before leaving the event, we were given Natvia Goodie bags – which came with a box of Icing Mix, a box of Baking Pack, Cinnamon Splash Cluster Bars, as well as a premix from Cupcake Central for their Not-So-Devilish-Chocolate Cupcakes.

Thanks Natvia for the invite to try out your new products and also to Cupcake Central for teaching us some tricks and tips about baking, icing and piping! I look forward to seeing what other great products Natvia produces as well as the different flavours of cupcakes that Cupcake Central can produce in the Sugar Free range.

Cupcakes I decorated =)

Not-So-Devilish-Chocolate Cupcakes (makes 12 cupcakes)

1 ½ cups Plain Flour

½ cup Cocoa (Cupcake Central uses Callebaut Cocoa) 1 cup Natvia Baking Pack

1 tsp Bicarbonate Soda

¼ tsp Salt

2 Large Free Range Eggs (59 grams)

½ cup Regular Oil

1 cup Cold Water

2 tsp White Vinegar

1 tsp Vanilla Extract (Cupcake Central uses Neillson Massey Madagascan Vanilla)

  1. Pre heat oven to 165 degrees for a fan forced oven, or 170 degrees for a Gas Oven
  2. Sift all dry ingredients directly into mixing bowl
  3. Add to dry mixture, the free range eggs (TIP: Add one egg yolk at a time to create a smoother mixture as you are allowing for the enzymes to break down in order to aerate the mixture) Oil, Water, Vinegar (TIP: When mixed together with the bicarbonate soda will help the cupcake rise) and Vanilla Extract. Beat by hand until smooth (If you are using a automatic hand beater – start off on low speed and then blitz for 30 seconds on medium to high speed)
  4. Fill cupcake papers with batter TIP: Use an ice cream scoop (size 16) to fill the cupcake papers
  5. Bake for 18-21 minutes (or until a cake skewer comes out clean)
  6. Decorate with Icing and ENJOY!

VANILLA FROSTING (for 12 cupcakes)

125 grams Unsalted NZ Butter

225grams of Natvia Icing Mix

1 tsp Vanilla Extract

Pinch of Salt

  1. Add Icing Mix to Butter and mix for 3 – 5 mins until light and fluffy
  2. Add the Vanilla Extract and a Pinch of salt and mix again
  3. Put into piping and you are ready to ice your cupcakes!

 

Other TIPS and FACTS: 

–           If you are using an automatic mixer – use the paddle attachment

–           Using oil will keep the moisture in the cupcake

–          Mixing and adding all your dry ingredients first will help you to avoid over mixing the product, and therefore will result in less dense cupcakes

–          Whenever you use Bicarbonate Soda – you always need to mix it with something acidic – i.e. cocoa or vinegar

–          If your resulting cupcake mixture is runnier than a normal cupcake batter they will come out fluffier

–          Occasionally when mixing, scrape down the mixture to ensure all the ingredients are being mixed evenly