Here I found a new favourite Indian food - I forgot it’s name - but a lemony light fried basmati rice with peas, torn fish, coriander served with an egg. The lamb curry is also tasty suited to milder palates with more tamotoes than chilli.
Crispy thick cut fries drenched and soaked in flavourful gravy topped with melted cheese curds and edible flowers is the best thing on a cold -3 deg day. A huge burger (The Summit), albeit overdone beef, replenishes energy expended while learning to ski (with that, falling and getting up). The lambshank pot pie ($12) is a warming hearty stew under flaky pastry and just warms you from inside out. Visit this joint at Hotham Central while at Mount Hotham.
Expect fall-off-the-bone lamb shanks, paella, Southern fried chicken, kebabs, mulled wine and filled donuts out of a food cart. A must-go if you are in Melbourne during winter months!
Absolutely stunning and multi-layered taste, bringing French toast desserts/brunches to a new sophistication. A busy joint that is serious about their coffee with an in-house roasters. flat white was a tad too acidic for my liking but overall wonderful experience. Check this place out before hitting the Rose St Artist Market.
But this gave me an opportunity to do a #15minutemeal this morning before leaving for work. To wing a 15-minute meal, you have to be simple and be quick. Some tips: 1) The best dishes for 15-minute meal is a stir-fry in a large pan so that food gets exposed to maximal heat and cook faster. 2) Another related thing- cut them into small pieces. The larger the surface area, the quicker it cooks. 3) seasoning. Be heavy-handed with the herbs and spices (but light on the salt). 4) always make sure your ingredients are ready to prep- this means any frozen thing thawed and any canned food, opened. 5) sequencing- always cook the meat before the vegetables so that you don’t run the risk of raw meat and overcooked vegetables. This recipes served well over cooked pasta or rice if you need some carbs. Recipe to come later!
The Superburger ($15.90) starts with grilled buns, a thick beef patty covered with melted cheese topped with grilled turkey bacon (Andes is halal). Then the chef deep fries sweet white onion into a large patty and add it on, finally finishing with vegetables and tomatoes. This is not for the faint-hearted (or the clogged-hearted, really). If cheat meals were sinful, this belongs to the depths of hell. The saving grace is that it is not served with fries, which really is lame compared to a mammoth like this.
Last night I added canned chopped tomatoes, mushrooms, okra, garlic and herbs to the meatballs and made a marinara to go with spiralized zucchini today for a no-carb pasta!
I love making meatballs in bulk because they freeze well and you can add them to stews if you so wished! Here: served with sautéed zucchini and capsicum. Link in profile!
You know I love hotpots despite the sweltering weather these days. The soup base options here attracted me, with interesting flavours such as curry beef, and several different herbal soup bases. Here we have the “cordycep” (really I only saw 金针花) black chicken soup and the herbal soup. The buffet selection is adequate and fresh; the meat platters while frozen are generous and tasty. The prawns and scallops exceeded expectations. I enjoyed the soup which is light and warming. Best part, the buffet comes with free flow 小笼包 xiaolongbao. No more having to go to Holland V for Crystal Jade! While priced slightly more than other steamboat buffet places, seem to have better quality dishes. The joint was crowded for dinner so I suggest making reservations.
It is always so much more economical to make your own mala in bulk and gather around fellow mala lovers. Thanks @kayelle_ for opening your house to us!
As zoodles (zucchini noodles) need to be eaten fresh, it is best to only spiralize them just before serving. As a packed lunch bowl, instead of cooking the zoodles as I originally planned to, I put them in my box raw and pour the warm vegetables and protein on top. The residual heat will cook the zoodles just enough but not turn them mushy, with a slight crunch. I got the spiralizer inexpensively from Qoo10 if you’re wondering!
