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4 comments | Category: Tweets | Posted by: gossipfood
gossipfood: Thanks to Mangrove Jacks http://bit.ly/c1Vjtt for letting me pay the rest of my meal tomorrow as I only had $5 on me!
4 comments | Category: Baking, Desserts, Home Cooking | Posted by: evane
Cheesecake is my mum’s favourite cake so we researched a few recipes and combined the ones we liked best (the one on the Philly cream cheese box and the one from King Arthur Flour). We wanted something that was easy and fool-proof. Here’s the result.
CRUST
200g (half a box, or about 13 biscuits) McVitie’s digestive biscuits, crushed.
65g butter, melted.
FILLING
375g (one and a half 250g blocks) cream cheese, softened.
3 large eggs
9/10 cup castor sugar
1.5 teaspoons vanilla extract (very optional)
TOPPING
Anything you want! For example:
1. Combine biscuit crumbs with butter then press into a 9″ flan pan (I used a Pyrex flan pan, great for serving in) or tin. Chill.
2. Beat the cream cheese with the sugar till smooth, then add eggs. Pour into prepared base and bake at 170 degrees for 40 minutes.
3. Top with fruit, pushing it slightly into the still hot cheesecake. Cool and serve. Alternatively, you could top the filling with the fruit before baking to cook the fruit through.
4 comments | Category: Desserts | Posted by: evane
Little Cupcakes
Shop 7 Degraves Street
Melbourne Vic 3000
03 9077 0413
http://www.littlecupcakes.com.au
This is a daaaaaarling little place on one of my favourite alleys in Melbourne town (my absolute favouritest is Centre Place). The tiny little shop is outfitted in a country/shabby chic/retro style.
The minis are priced at $2 each and the normal sized ones at $4, but honestly, why buy large when you can eat more (= more variety!) minis? There is also a coffee/mini cupcake dealio going for $4.50 which is not bad value.
I had a strawberry mini cupcake, my papa had a white chocolate raspberry and my mama had the belgium chocolate. Perfect 10s all round.
It was such a good experience in fact, that I’m strongly considering ordering cupcakes in lieu of a wedding cake. They are cute, portable, and I can get a variety of flavours! Traditional wedding cakes just look so heavy and unappetizing. Cake wrecks, anyone?
4 comments | Category: Home Cooking | Posted by: evane
I was thinking of a Szechuan style spicy dish for my Chinese shebang dinner for Father’s Day. My mother (who has awesome timing) sent me a link for a recipe for General Tso’s Chicken shortly after. This recipe is based on that recipe, which originally appeared in The Chinese Kitchen by Eileen Yin-Fei Lo.
I’ve added Szechuan peppers, which are wonderfully piquant and give a nice zing, as well as cashews. I also didn’t have hoisin sauce so I just used a mixture of 50/50 oyster sauce and plum sauce. It worked out well. It was sooooooooooo good. I was especially impressed by the cornstarch marinade. It helped to seal in the moisture in the meat wonderfully, and displayed impressive sticking power to the breadcrumbs. More stuckage = less random burnt breadcrumbs floating in your oil!
4 comments | Category: Baking, Home Cooking | Posted by: evane
Some time ago, I twittered a photo of some freshly baked butter bread. A Twitter user requested the recipe (sorry I can’t remember your name, and I can’t seem to find your tweet). So here it is!
This is a great recipe because a) the dough is sweet and buttery and yummy and b)The slices peel easily off the ‘muffin’ which is very convenient and pretty cool too.
4 comments | Category: Fine Dining | Posted by: evane
Normanby Chambers
430 Little Collins Street
Melbourne VIC 3000
Telephone: +61 3 9691 3888
http://www.vuedemonde.com.au
From the first step you take inside the restaurant, located at the historic Normanby Chambers, you are treated with the utmost in hospitality and service. We were shown into a chic lounge while they were “putting the finishing touches” on our table. The lounge showcased some terribly expensive wines and has armchairs that I lusted over.
The actual dining room itself has dark polished wood flooring (that I almost slipped on, oh, about a dozen times – that proves how perfectly smooth the floor is, or that I’m a klutz, whichever), comfortably spaced out table areas and a chic, modern interior. Large angled mirrors hang from the ceiling so patrons can watch dishes being constructed. This offers a great excuse to be inattentive to dinner dates.
Shortly after being seated, we were served with a cold pressed heirloom tomato consommé chilled with dry ice and served in champagne flutes upon which sat a tortilla-like tart filled with a cured Spanish mackerel cerviche with dehydrated olives and topped with baby basil. It was utterly delectable. The clear tomato consommé that looked not unlike champagne had a slight fizzy, fishy flavour to it which matched well with the cerviche. The dry ice is a bonza idea – it looks flashy and chills the soup right down without diluting it.
That, I believe, is an evil ploy to get the stomach juices flowing and to decide on a larger menu, which was indeed what we did. We decided on the nine course degustation menu ($250 pp).* The menu included some of Shannon Bennett’s (owner/chef) signature dishes and is a true experience in modern French fine dining.
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