L’Burger – L’Bloody Amazing Burgers!


Menu:

L’Burger is located in a prominent location right in the heart of Hawthorn’s Glenferrie Road – right near the station!

The first thing you notice when you walk in the long space and the uber cool fit out – the owner Rodney tells us that the interior has been made to look and feel like a “subway” station. After all they are located right near the Glenferrie Station! From the subway tiles, to the intricately detailed roofline and the repetition of the restaurant name just like a station name would appear on the platform – finished with the comfortable booth seating all adds to the experience even before the food menu is set in front of you.

What I love about L’Burger too is that they are 100% Halal certified! There aren’t many burger places around that are Halal Certified so this is definitely a drawcard for me. There are 15 burgers to choose from – yep that’s right 15 – broken into 6 house burgers and 9 gourmet burgers! We decide to go for the Cheeseburger, Hot Angus and L’Cevap (this can be made halal with the exclusion of pork).

All burgers are absolutely divine and full of flavour. The burgers are soft, fresh and we are told that each burger is lovingly placed on the grill to give it its slight crunchiness which adds to the overall effect of the burger. The meat patties are fresh and the flavour-filled and the veggies add a further crunchy freshness!

We also got the Tasting Plate which is combo of Onion Rings, Sweet Potato Fries and Potato Fries coupled with their house made secret recipe sauces. The Onion Rings are made from real onion and have the best tasting batter! The fries are cooked in cotton seed oil which is renowned for its ability to deliver crispiness and taste to the fries – which comes out in the flavour! It also comes served with side salad made of Pumpkin Seeds and Pumpkin itself. The dressing on the salad is fab too!

What also makes L’Burger different to the rest is that they don’t just serve burgers – although they do this VERY well – they also serve Waffles and Malts! There are 5 different waffle flavours to choose from which include the flavours Chocolate Oreo, Mixed Berry, Apple Cinnamon and Flavour of the Month! I was waaay too full after my burgers to try these out- but I will definitely be back to try them out. Check out their Instagram page (@lburger3122) for pics of these divine creations.

I did however try a Malt – there are 5 to choose from – and I had the Chocolate Kit Kat flavour. This had a great malty chocolatey flavour to it and it wasn’t too sweet – just the right combo and I loved it!

We had a really great experience at L’Burger – the service was great and the owner is really friendly and had a great chat with us! Check them out – this is one place I will definitely be heading back to!

Rating : 4.5 Pandas
Price: $$
Menu – Refer to picture above or https://lburger.com.au
Fullness: 100%
Atmosphere / Ambience: Funky, Vibrant and Fun!
Standout Dish: Hot Angus and L’Cevap
Service: Friendly, Welcoming and Helpful!
Online Booking: Yes via https://www.quandoo.com.au/place/lburger-50890
Restaurant Details and Location:
https://lburger.com.au
Shop 1/672 Glenferrie Rd, Hawthorn

Opening Hours:
Monday to Thursday: 11:00 am to 9:30pm
Friday & Saturday: 11:00am to 10:00pm
Sunday: 11:00am to 8:00pm

Facebook: https://www.facebook.com/Lburger3122/

Instagram: @lburger3122

L'Burger Menu, Reviews, Photos, Location and Info - Zomato

Hooked – Delicious Tasting Healthy Seafood

panda 4 rating

Menu:
Menu at Hooked Lunch Menu at Hooked Specials Menu at Hooked

Hooked is the brainchild of Ray Good and has been around for a while now serving healthy seafood – in three different branches – Fitzroy, Windsor and its newest branch in Hawthorn. I was lucky enough to be invited to try out their latest branch.

The fit-out is exactly what you would expect to find beach-side with a modern twist – white rustic wooden panels combined with white washed exposed brick walls. There is a large communal table at the centre of the venue, surrounded by wooden tables which largely seat parties of two. To the right along the wall are sailor striped booth style seats and a lifebuoy with the inscription – Hooked – In Cod we Trust – further adding to the seaside vibe. Painted on the brick wall as you walk in is a mural of a blue grenadier, further on the wall is a painting of a diver complete with a diving suit – something for you to admire whilst you await your food. These extra touches, together with the friendly smiles of the staff behind the counter complete the warm and welcoming feel.

The menu is located on top the counter which you order from – which is reminiscent of a your local fish and chip store. There are a plethora of selections to decide from. There is a Seafood section from which you can order House Fish (either Grilled or Lightly Tempura Battered) or Calamari (Grilled or Salt & Pepper Battered) both served with either Hand Cut Chips OR Rice & Asian Greens OR Salad. There are Boxes available – Box for One (1 House Fish, 6 Calamari), Box for Two (2 House Fish, 8 Calamari, 2 King Prawns) and a Kids Box (Fish Bites or Calamari with Rice or Mini Chips and Juice Box or Water – with a side salad). The two Boxes also come with the same option of Hand Cut Chips, Rice & Asian Greens or Salad.

There are also 3 different burgers to choose from – Hooked Fish Burger, Seared Tuna Burger and a Veggie Burger. If you are feeling like something different maybe you can try out their Taco and Burrito Menu (Fish Burrito) – with two selections of tacos – Baja Fish and Grilled Prawn. If Salads is more your thing – there are three delicious sounding salads to choose from – The Hooked Salad, Superfood Salad – think quinoa, broccoli, spinach, sunflower seeds etc and an Asian Slaw.

There are also specials that you can have during Lunch hours, as well as a Fisherman’s Soup all for $10.95. You can also buy Extras if you want to add to your meal – such as Chips, Prawns, Scallops. In addition to this are their Home Made Sauces – Dill & Caper Tartare, Sambal, Salsa Verde or Sweet Chili. What’s great is that they give you a recommendation as to which sauce works well with a particular dish. For example the Sambal is delicious with grilled fish with rice or salad. There are also Gluten Free options available. Drinks include the usual soft drinks, Charlies range of fresh juices as well as Phoenix New Zealand Organic drinks.

I decided to order the Box for One – and chose Grilled Fish and Salt & Pepper Calamari, as well as Rice & Asian Greens, with Sambal sauce on the side (I went with the recommended salsa – but was keen also to try the sauce). The dish comes out served on a large white round plate, with the seafood on the one side and the rice and Asian greens on the other with the salsa and a slice of lemon in the middle of the two. The house fish they serve is blue grenadier – the fish was fresh, white, fleshy and cooked to perfection and tasted absolutely delicious – you really don’t need the addition of anything else. The fish remained succulent and juicy which was another win. The rice has a mix of sweet and savory flavours – thanks to the combination of soy, kecap manis together with a dash of sesame oil. The grains are separate – just the way I like my rice. The Asian Greens are blanched and lightly sautéed – keeping in theme of being healthy whilst being the perfect accompaniment to the rest of the dish. The Calamari was another standout – I loved the lightly battered salt and pepper tempura flavouring. There wasn’t a thick layer of batter rather a light covering, which allowed you to enjoy the freshness of the calamari and also made for a less greasy dish overall.

S ordered the Superfood Salad (Quinoa, Broccoli, Rocket, Spinach, Semi Dried Tomatoes, Peas, Mint, Toasted Pumpkin, Sunflower Seeds & Sesame Seeds finished with a drizzle of Yoghurt Lemon Dressing) with a side of House Fish together with the Salsa Verde sauce. We shared our dish with each other so I got to sample some of her Superfood salad. Once again the salad had a combination of refreshing flavours and crunchy textures which was finished off well thanks to the yoghurt lemon dressing. S liked the salad so much that since then she has tried to replicate this at home. The Salsa Verde sauced packed a punch of flavours with coriander being the main character and was quite delicious.

Hooked prides itself on producing healthy food with the key factors being highlighted – low in fat and cholesterol, high in protein and rich in Omega 3. This is thanks to the use of cholesterol free cottonseed oil in all their cooking. Their chips are freshly hand cut from Gippsland potatoes each and every day, and cooked from scratch using cottonseed oil. A fun fact to note is that Hooked will not serve any flake – after all it isn’t a fish!

Hooked has created a modern day healthier version of your local fish and chip shop – which includes an inviting ambiance and vibe that makes you feel like you have just spent a day at the beach. Together with friendly and warm service, delicious tasting food and funky décor – it should be next on your list to visit!

Note: Students can receive a 10% discount (Monday to Thursday 11:30am – 5pm)
Another thing to note is that the Fitzroy and Windsor branches are fully licensed, with the Hawthorn Alcohol License coming soon!

Rating : 4 Pandas
Price: $
Menu – Refer to above pictures or check out http://www.hooked.net.au/menu/
Fullness: 100%
Atmosphere / Ambience: Casual, Warm, Inviting and Beach-like
Standout Dish: House fish & Calamari, Superfood Salad
Service: Friendly and Welcoming as well as prompt – we were surprised at how quickly our food came out, despite being quite full.
Online Booking: No
Restaurant Details and Location:
http://www.hooked.net.au/contact/hawthorn/
669 Glenferrie Road, Hawthorn
Tel No: 9939 4412

Opening Hours:
Sunday to Wednesday: 11.30am-9.00pm
Thursday to Saturday: 11.30am-9.30pm

Hooked on Urbanspoon

Other Branches
http://www.hooked.net.au/contact/fitzroy/                                                               http://www.hooked.net.au/contact/windsor/
384 Brunswick Street, Fitzroy                                                                                         172 Chapel Street, Windsor
Tel No: 9417 7740                                                                                                               Tel No: 9529 1075

Opening Hours:                                                                                                              Opening Hours:
Sunday to Wednesday: 11.30am-9.00pm                                                                      Sunday to Wednesday: 11.30am-9.00pm
Thursday to Saturday: 11.30am-9.30pm                                                                       Thursday to Saturday: 11.30am-9.30pm

Hooked on Urbanspoon                                                                                                      Hooked 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

The Petty Officer – Close Stroll to the Beach

panda 4 rating

After lining up for almost 5 hrs to get into The Block, N and I needed to grab something to eat. We decided to walk around the Albert Park area – where The Block was located – and stumbled on The Petty Officer. I had previously wanted to come here, but had momentarily forgotten about it.

The Petty Officer is located in Bridport Street in Albert Park and is owned by Dave and Zoe Makin, Adam Mariani and Matthew Lewin – who are also behind Axil Coffee (Hawthorn). Located in what used to be a former fine dining restaurant in its former life in a restored Victorian building. The fit out is brilliant – it has huge windows allowing the natural sunlight to stream through and is very spacey and roomy – thanks to the high ceilings, as well as the layout. As you walk in you are drawn to the massive bird motif behind the coffee station – which stands out in black & white against the white backdrop of the wall. The tables are all wooden – a mix of high and low tables – and paired nicely with black chairs and stools. Another stand out are the hour glass shaped light shades that dot the ceiling throughout the space. Near the back of the venue is a communal table complete with cherry blossom art work on the walls. Chic and classy, yet relaxed.

It was quite a nice Melbourne day – so we decided to sit outside. Being the owners of Axil – coffee is a strong point here at The Petty Officer. I order a latte whilst mulling over the menu. Espresso coffee is the main focus, however there are filter options as well. My latte is crisp, nutty and left a clean finish on the palate at the end. Delicious!

The head chef is Dan Woollard (ex-Il Solito Posto) and there is a breakfast menu that is served all day together with a lunch menu. Everything is made in-house except the bread. There are the favourites such as Avocado Smash with Feta, Buttermilk Pancakes, Baked Eggs, Bircher Museli with a yoghurt Pannacotta as well as a Fritter dish. For lunch you will find dishes such as a Lamb Wrap, Cauliflower Salad, a Pulled Pork burger as well as some Chicken Dishes. Refer to the menu above for more info.

I decide to order the Beetroot, zucchini and haloumi fritter, avocado, spinach, poached egg, tomato relish in the end. I was tossing up between this dish and the Spicy Baked Eggs. The dish was different to any other fritter dish I have seen – instead of smaller individual fritters on the plate – this fritter was one large round and flat fritter – with the avocado, spinach, poached egg and tomato relish all placed cleverly on top and finished with flowers. The fritter had an interesting combination of flavours and was not dry at all. The combination of beetroot, zucchini and haloumi was very refreshing and combined with the other whole elements was great. The fritter itself is quite dense and overall the dish is very filling. The poached egg was gooey and runny just like how it is meant to be.

N ordered the Local chorizo, potato croquettes, sautéed spinach, poached eggs, parsnip relish. The chorizo was in the centre of the dish, and is flanked by the potato croquettes and the poached eggs on top. N is a huge fan of chorizo and said that the quality and flavour of this chorizo was top notch. I tried some of his potato croquettes – which were crispy on the outside and soft and cloud-like on the inside – really delicious.

The Petty Officer is a licensed café and offers a selection of red and white wines, along with ciders and beers. There are sweet goodies in the form of cookies, cupcakes and muffins located at the counter inside that look scrumptious as well.

The Petty Officer (which takes its name from a navy rank) – is located a short stroll from the beach – is a great place to spend a weekend having a casual breakfast with dishes that bring you quality and taste.

Rating : 4 Pandas
Price: $$
Menu – Refer to  http://www.thepettyofficer.com.au/
Fullness: 100%
Atmosphere / Ambience: Casual, Classy, Relaxed. Great place to spend on the weekend just to chill out and enjoy some great coffee and food!
Service: Friendly staff
Online Booking: No
Restaurant Details and Location:
 http://www.thepettyofficer.com.au/
113 Victoria Avenue, Albert Park
Tel No: 9686 3000

Opening Hours:
Mon to Sun 7:00 am – 4:00 pm

The Petty Officer on Urbanspoon

Firechief – Chief of all Pizzas?

panda-3-5-rating1

It was Tuesday night catchup dinner with some of the guys from work and I picked Firechief. I had read up on this place as it had been rated quite highly in terms of having one of the best pizzas going around. I hadn’t made a booking but luckily we arrived around 6:15-6:30pm and got one of the last tables as it filled up pretty quickly after this.

Firechief comes to you from entrepreneur Paul Mathis (he also owns Coffeehead, Goldilocks Cafe to name a few) together with initiative of head pizza chef Daniel Baresse. When you walk in you think you are in a renovated fire station, however it is not. There are high ceilings completed with the centerpiece of the venue – a massive low hanging chandelier – made of timber and brass fittings. There are bright yellow metal beams which are framed around the room complete with red and white checkerboard tiles on the floor. From the main dining area you have a view of the open kitchen and you can see the chefs busily making your food for you in a flurry of activity. It looks and feels like quite a fun place to just hang out, with a family friendly atmosphere.

The pizza and the other food here is authentic to the extent where Mathis sent his head chef Gabriel Espinoza and head pizza chef Daniel Barrese to Naples to attain accreditation from Associazione Verace Pizza Napoletana – an international body established to protect the heritage and tradition of the Neapolitan pizza. There are only 3 other accredited chefs in Australia and only around 370 world wide are permitted to use the DOP (Denominazione di Origine Protetta, or controlled designation of origin) certification.

To add to this Firechief has a trio of Italian-made overs – a Valoriani volcanic-clay wood-fire over, a Moretti twin-deck, stone-based model and a modern conveyor-belt oven – each of which cook at different rates and temperatures. The differences between these ovens are written in the menu and helps to provides the patrons with information on what they want to order. I think in doing this it allows us to also learn more about the different styles and how pizzas can be prepared.

From each of the three different ovens, there is a selection of 8 different pizza’s to choose from. It is quite tough making a decision on what pizzas you want. There is a choice of the common pizzas such as Margherita (you can choose a Margherita pizza from each of the three different ovens in fact), Mexicana, Hawaiian and Vegetarian. Then there are the interesting pizza’s which consist of a mixture of different ingredients such as Egg&Bacon, Fresh Sardines, Melanzane & Peperoni and Braised Lamb just to name a few.

There were three of us at dinner, so we decided to go with 2 pizza’s and a pasta dish, as well as a side – all to share. Due to my diet constraints we got the Prawn & Pancetta pizza minus the Pancetta, the Fresh Sardines pizza and the Tagliatelle Prawn. For the sides we were tossing up between the Pea & Spinach Salad and the Warm Chickpea Salad – we settled on the Chickpea Salad. Both the pizzas we chose came from the Moretti oven – which is worked on hand & shovel, cooked on a stone floor at 360 degrees for four minutes. This is one of the most popular types of pizzas in Italy.

The pasta is made fresh everyday at Mathis’ Coffeehead. The Tagliatelle Prawn came with cherry tomatoes, chilli, garlic, fresh herbs and of course prawns. The flavours were perfectly balanced and prawns fresh. My only critique was that the pasta stuck together and was hard to separate. Indeed the pasta was made beautifully and tasted delicious. There is a total of 3 different pasta dishes that you can try out.

The Prawn Pizza was my favourite dish of the night – the base was not too thick – just the way I like it and is made as per the DOP tradition and comprises of 00-flour, yeast, salt, purified water and no additives. Healthy and delicious  – the perfect pizza! The base was chewy and had the right amount of crisp to it. The Prawn pizza consisted of fior di latte cheese on the base which is topped with garlic marinated tiger prawn cutlets and topped with a mojo dressing and completed with fresh rocket. The prawns were marinated deliciously and tasted fantastic – it is one of the yummiest prawn flavours I have had – simple yet tasty. My one gripe would be that there was too much of rocket on top of the pizza, which made the great flavours get drowned out by the pepperyness of the rocket. But overall it was a super yummy pizza.

The Fresh Sardines pizza consisted of crushed tomato, fresh sardine fillets, shallots, capers, garlic, chilli & fresh parsley. This pizza was good, but not great. The Sardines were definitely fresh, however the flavour of the sardines for all of us was too strong. Not really a fan of the major fishy taste. What did help was adding some of the natural yoghurt (from the warm chickpea salad) – it helped cut through the strong fishy flavour. The capers added a tang and the chilli and parsley completed the mix.

The Warm Sauteed Chickpea Salad was another winner- it came with lemon spinach and natural yoghurt. The chickpeas were sauteed and had just the right amount of saltiness, together with the acidity of the spinach and the yoghurt it was a great mix. The warmness of the chickpeas and together with the coldness of the yoghurt further enhanced the dish.

Even though Firechief does specialise in Pizzas but they do have a section aptly titled “plates other than pizza..” with dishes like calamari, sausage, chicken breast just to name a few.

If you are a reader of my blog, you will know I am big fan of desserts, but tonight I was way too full to try any. Having to come back to try the desserts wont be my only excuse to come back to Firechief, the pizzas and pasta dishes do that all on their own. Their techniques are world class and the end result is delicious and authentic dishes. What more could you ask for?

Rating : 3.5 Pandas
Price: $$
Menu – can be found at http://www.firechiefpizzeria.com.au/wp-content/firechief_uploads/FC_Menu-8April13-PDF.pdf
There is also a take away menu – http://www.firechiefpizzeria.com.au/wp-content/firechief_uploads/FC_Takeaway_Menu_030313-.pdf
Fullness: 100%
Atmosphere / Ambience: Fun, Family Friendly and Welcoming. Its great for a chilled out catchup with friends and family after work. It truly is a great place to just relax and enjoy great food.
Standout Dish: Prawn(&Pancetta) Pizza from the Moretti Oven
Service: Friendly and happy to help explain any dishes that you might have a question about.
Online Booking:No
Restaurant Details and Location:
http://www.firechiefpizzeria.com.au/
169 Camberwell Road, Hawthorn East
Tel No: 9831 1700

Opening Hours:
Lunch
Monday to Sunday: 12pm – 3pm
Dinner
Monday to Sunday: 5pm – Late

Firechief on Urbanspoon

The Last Piece – Great Brunch in the Burbs’

panda-4-rating1

I have been wanting to check out The Last Piece for a while and on this Saturday N needed to pick up some merchandise from the Hawks Nest and The Last Piece is located a couple of doors down from there. Perfect!

The Last Piece is located in Mulgrave at the Waverly Park Estate, and overlooks the grounds where Hawthorn train. Double incentive to check out this place! =p The Last Piece was buzzing with activity and smelt of delicious coffee and food when we went. The fit-out has a modern and contemporary feel to it with black tiles, high ceilings and an upstairs area which can be used for functions. There is a mix of sofa/booths and tables to enjoy the food and coffee. There is also a large terrace area at the back which overlooks the oval that would be great in the sunshine.

The team behind the renovations and rejuvenation of The Last Piece is Mark and Attil Fillipelli (who own Il Foranio) together with Adrian Ciorciari and Rebecca Romanelli have created this pizza and house-made pasta cafe in the suburbs. Not only is their focus on pizza and pasta, but on coffee and desserts. Coffee is sourced from St Ali, Noisette Bakery provides the bread with desserts and pies from Il Fornaio.

The menu is quite intriguing and is seperated into different sections – All Day Breakkie, Coffee&Co, Take Me Home Tea, Juicy Juice, Lunch Time and Hawks Under 12s. The dishes & drinks have interesting names to them just to make things more interesting. I did have trouble deciding what I wanted and looking around the venue, seeing dishes coming out of the kitchen only made it harder to decide what I wanted. I decided on Quinoa Fritter with Poached Eggs, Avocado, Mushrooms, Candied Walnuts and Yarra Valley Feta and N had the Big Breaky.

To start with I ordered a latte, followed by a Chai Latte. The Last Piece serves Panella instead of the usual sugar or brown sugar. Panella is unrefined whole cane sugar from West Columbia which is processed organically to give a delicate caramel flavour. You can purchase Panella from here as well for $12 for 500 grams. The coffee was nutty and creamy and the Chai Latte is a Calma Sutra Wet Chair which was just as good.

The dish I ordered for breakkie came out beautifully plated up – the Quinoa fritter on the bottom with layers of spinach, avocado and egg on top surrounded with mushrooms and the candied walnuts. I have had quinoa before – mostly in a salad form but never in a fritter form. It was tasty! The fritter itself was moist and just the right thickness – I am not a fan of thick fritters – and was cooked to perfection. Pairing it with all the aforementioned ingredients only enhanced the flavour. N enjoyed his Big Breaky as well but would have liked more chorizo. The serving sizes are quite generous here.

If breakfast is anything to go by I definitely have to come back here to check out dinner or even their lunch menu. It is pizza and pasta that they specialize in and as they are all home-made I really don’t think you could go wrong. The menu has been created by Ray Carthew, and looking at the menu, the interesting names of dishes continue – such as the Rex Hunt, Shane Crawford,  Mary had a little lamb pizza’s – just to name a few. The variety of ingredients that are mixed together peak my interest as well.

The Last Piece is such a great addition to the ‘burbs, and no matter where you are you really should check it out! And if you are a Hawthorn AFL Supporter, there is even more of a reason to visit – what is better than seeing your favorite players and eating delicious food all in one!

What is even more exciting to note is the team behind The Last Piece together with Hawthorn Footballer Josh Gibson are opening a new venture in Brighton called Schoolhouse – a sister cafe, on site coffee roaster and coffee education centre. I cannot wait till it opens to check it out =)

Rating : 4 Pandas
Price: $$
Menu – All Day Breakkie Menu, Lunch and a Dinner Menu is available – check out http://www.lastpiece.com.au/Menus.html for more info
Fullness: 100%
Atmosphere / Ambience: Modern, Comfortable and Relaxing. Has a very vibrant and buzzing feel to it. Great for a weekend catch up.
Standout Dish: Quinoa Fritter with Poached Eggs, Avocado, Mushrooms, Candied Walnuts and Yarra Valley Feta
Service: Friendly and Always happy to help
Online Booking: Yes via website – http://www.lastpiece.com.au/Contact.html
Restaurant Details and Location:
http://www.lastpiece.com.au/
Waverley Park
7/2 Stadium Circuit, Mulgrave
Tel No: 9545 3040

Opening Hours:
Monday & Tuesday: 7am to 4pm
Wednesday – Friday: 7am to Late
Saturday & Sunday: 8am to Late

*The Last Piece is open for Dinner from Wednesday to Sunday

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