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11 International Foods to Try Before You Die

Travelling is all about exploring, trying out new things and learning about different traditions and culture. Trying out new foods can be an exquisite experience. Be it the pizzas in Italy or croissants in Paris; new cuisines help us to experience new things. We have...

Aunty rose’s Matzah brei

When I was a little girl, there was nothing better for breakfast than my grandmothers Matzah brei, served in a little frypan topped with her own apricot jam. It was so delicious that I knew I just had to be loved beyond measure! Well, this weekend was Easter break and...

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11 International Foods to Try Before You Die

11 International Foods to Try Before You Die

Travelling is all about exploring, trying out new things and learning about different traditions and culture. Trying out new foods can be an exquisite experience. Be it the pizzas in Italy or croissants in Paris; new cuisines help us to experience new things. We have...

Little Saigon – Melbourne’s finest vietnames Cafe

Honestly, I’m no expert, but I do know fresh ingredients and food prepared with love. Little Saigon, on Victoria street in Richmond, is just another wee Vietnamese cafe amongst many. The interior’s plain, and it’s full of locals who do their best to keep this...

11 International Foods to Try Before You Die

Travelling is all about exploring, trying out new things and learning about different traditions and culture. Trying out new foods can be an exquisite experience. Be it the pizzas in Italy or croissants in Paris; new cuisines help us to experience new things. We have...

Celebrating the Australian Salad Sandwich

Note to self: whilst in Melbourne, stop at any sandwich bar and marvel at the potential for a super fresh, high stacked salad sandwich. Remember with a shudder, the nasty mayo laden coronation chicken, sad single soggy lettuce leaf and watery tomato slice, so typical...

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Aunty rose’s Matzah brei

When I was a little girl, there was nothing better for breakfast than my grandmothers Matzah brei, served in a little frypan topped with her own apricot jam. It was so delicious that I knew I just had to be loved beyond measure! Well, this weekend was Easter break...

11 International Foods to Try Before You Die

Travelling is all about exploring, trying out new things and learning about different traditions and culture. Trying out new foods can be an exquisite experience. Be it the pizzas in Italy or...

Celebrating the Australian Salad Sandwich

Note to self: whilst in Melbourne, stop at any sandwich bar and marvel at the potential for a super fresh, high stacked salad sandwich. Remember with a shudder, the nasty mayo laden coronation...

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11 International Foods to Try Before You Die

Travelling is all about exploring, trying out new things and learning about different traditions and culture. Trying out new foods can be an exquisite experience. Be it the pizzas in Italy or croissants in Paris; new cuisines help us to experience new things. We have...

Celebrating the Australian Salad Sandwich

Note to self: whilst in Melbourne, stop at any sandwich bar and marvel at the potential for a super fresh, high stacked salad sandwich. Remember with a shudder, the nasty mayo laden coronation chicken, sad single soggy lettuce leaf and watery tomato slice, so typical...

Little Saigon – Melbourne’s finest vietnames Cafe

Honestly, I’m no expert, but I do know fresh ingredients and food prepared with love. Little Saigon, on Victoria street in Richmond, is just another wee Vietnamese cafe amongst many. The interior’s plain, and it’s full of locals who do their best to keep this well...

Aunty rose’s Matzah brei

When I was a little girl, there was nothing better for breakfast than my grandmothers Matzah brei, served in a little frypan topped with her own apricot jam. It was so delicious that I knew I just had to be loved beyond measure! Well, this weekend was Easter break and...

Latest Information

Little Saigon – Melbourne’s finest vietnames Cafe

Honestly, I’m no expert, but I do know fresh ingredients and food prepared with love. Little Saigon, on Victoria street in Richmond, is just another wee Vietnamese cafe amongst many. The interior’s plain, and it’s full of locals who do their best to keep this...

Aunty rose’s Matzah brei

When I was a little girl, there was nothing better for breakfast than my grandmothers Matzah brei, served in a little frypan topped with her own apricot jam. It was so delicious that I knew I just had to be loved beyond measure! Well, this weekend was Easter break...
Celebrating the Australian Salad Sandwich

Celebrating the Australian Salad Sandwich

Note to self: whilst in Melbourne, stop at any sandwich bar and marvel at the potential for a super fresh, high stacked salad sandwich. Remember with a shudder, the nasty mayo laden coronation chicken, sad single soggy lettuce leaf and watery tomato slice, so typical...

Little Saigon – Melbourne’s finest vietnames Cafe

Little Saigon – Melbourne’s finest vietnames Cafe

Honestly, I’m no expert, but I do know fresh ingredients and food prepared with love. Little Saigon, on Victoria street in Richmond, is just another wee Vietnamese cafe amongst many. The interior’s plain, and it’s full of locals who do their best to keep this well...

Aunty rose’s Matzah brei

Aunty rose’s Matzah brei

When I was a little girl, there was nothing better for breakfast than my grandmothers Matzah brei, served in a little frypan topped with her own apricot jam. It was so delicious that I knew I just had to be loved beyond measure! Well, this weekend was Easter break and...

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11 International Foods to Try Before You Die

11 International Foods to Try Before You Die

Travelling is all about exploring, trying out new things and learning about different traditions and culture. Trying out new foods can be an exquisite experience. Be it the pizzas in Italy or croissants in Paris; new cuisines help us to experience new things.
We have got a list of 11 international foods that you must try before you die. They are the iconic delicacies of their culture and tastes absolutely amazing.

1. Poutine, Canada – Poutine is a traditional dish and originated in Quebec, Canada. It is made with French fries that is topped with cheese curds and brown gravy. For a modern touch, meat, caramelized onions and various other toppings can be added.

2. Spring Rolls, Vietnam – Spring rolls are an essential delicacy when it comes to Asian cuisine. A Vietnamese spring roll is called ‘nem nuong cuon’. It is made up of grilled pork sausages which is wrapped in rice paper along with cucumber, lettuce, mint and a special sauce.

Ćevapi, Balkan States

3. Ćevapi, Balkan States – Ćevapi is a local delicacy in Croatia, Bosnia, Montenegro and Serbia. Ćevapi is prepared using either pork, lamb or beef along with onions and garlic. They can be grilled, fried or boiled. Ćevapi is served with home-baked bread and a unique spread called Ajvar.

4. Gnocchi, Uruguay – Gnocchi are a type of pasta consisting of soft dough dumplings of various sizes. Gnocchi is usually made from wheat flour, egg, cheese, semolina, potato, breadcrumbs or cornmeal. They may include flavours of herbs and vegetables and are often cooked with sauces such as primavera, alfredo or pesto.

5. Mezze, Middle East and Mediterranean – Mezze is a selection of a wide variety of dishes that is usually served as an appetizer. A mezze platter typically includes baba ghanoush, hummus, falafel, muhammara, fattoush, kofta and tabbouleh.

6. Completo, Chile – Chile stands among the world’s top avocado producers. A complete is a Chilean avocado staple. It is essentially a hot dog topped with tomatoes, avocado, sauerkraut and mayonnaise.

7. Churros, Spain – Churros are crispy pastries coated with sugar and served with steaming thick hot chocolate fudge. They are a Spanish delicacy and is often eaten for breakfast. Churros are an absolute delight to eat and is a must-try dish.

 

8. Saag Paneer, India – Saag paneer is an Indian favourite, made with spinach purée, chunks of cottage cheese and spices. They are typically served with rice or naan (Indian bread).

9. Lobster Rolls, USA – Lobster rolls are lightly toasted and buttered hot dog buns that are served with claw, knuckle and tail meat. The stuffing includes scallion, diced celery, butter, mayonnaise, lemon juice, salt and pepper. They are best served with chips and fries.

10. Queso Helado, Peru – Queso Helado, essentially cheese ice-cream, is a local delicacy of Peru. Despite the name, the ice-cream is not prepared using any cheese. The name stems from the preparation of the dish that makes it look like sliced cheese. It is prepared using sweet milk, coconut or cinnamon.

11. Macaroons, France – A macaroon is a small cookie or biscuit made from two shells of meringue-like pastry held together by a centre filled with a creamy ganache filling. It comes in different flavours such as chocolate, raspberry, vanilla etc.

Celebrating the Australian Salad Sandwich

Celebrating the Australian Salad Sandwich

Note to self: whilst in Melbourne, stop at any sandwich bar and marvel at the potential for a super fresh, high stacked salad sandwich. Remember with a shudder, the nasty mayo laden coronation chicken, sad single soggy lettuce leaf and watery tomato slice, so typical of the London equivalent I had to make do with. So rejoice, order with the lot, add avocado and pineapple and a splash of sweet chilli. This is my favourite Australian lunch. Obviously a bakery like Babkas will supply the best freshly baked bread, but with the rise of the Vietnamese bakeries across town, you can get one super cheap just about anywhere. N. Tran bakery at 263 Chapel street Prahran is great; their white bread rolls lighter and crispier than most.

 

Little Saigon – Melbourne’s finest vietnames Cafe

Little Saigon – Melbourne’s finest vietnames Cafe

Honestly, I’m no expert, but I do know fresh ingredients and food prepared with love. Little Saigon, on Victoria street in Richmond, is just another wee Vietnamese cafe amongst many. The interior’s plain, and it’s full of locals who do their best to keep this well kept secet under wraps- no pun intended…

We started with the prawn and chicken summer rolls– above, which were super fresh. Then we moved on to the tastiest and most generous portion of chicken spring rolls to wrap in crunchy lettuce leaves. No, there’s nothing new or adventurous in all this traditional fare, but it all comes down to the fresh ingredients- and this is guilt free gorging at its best.

I ordered the egg noodle pho with freshly made wonton and char siu pork. It was so aromatic and the broth was light and fresh but full of flavour. I loaded a ton of crispy bean sprouts and thail basil on top and wacked in a few stinging chillis.

Sacha ordered the Rice and egg noodle noodle pho with chicken and pork. Lighter even than mine, he loved it. We slurped up the entire massive bowls and then gently strolled back to trendy and comparatively over priced Fitzroy. Great warm Autumn night eating.

Aunty rose’s Matzah brei

Aunty rose’s Matzah brei

When I was a little girl, there was nothing better for breakfast than my grandmothers Matzah brei, served in a little frypan topped with her own apricot jam. It was so delicious that I knew I just had to be loved beyond measure! Well, this weekend was Easter break and we drove 2 hours out of Melbourne to Thornton to my aunty and uncles farm. Rose spoilt us rotten with 3 delicious meals each day. My favorite was her very own take on Matzah brei made thicker and more cake like, topped with caramelised apples and bananas and loads of honey.

Pronounced MAT-ZAH BRY, this eggy dish resembles an omelette, but it’s stiffer, made with soaked and crushed matzah, a crispy unleavened bread. Literally meaning, “fried matzah”, it’s sometimes spelled matzah brie or matzo brei, and is a dish of Ashkenazi jewish origin. Most importantly, it’s incredibly delicious.

RECIPE

MATZAH BREI

6 sheets of plain store-bought matzoh, from the box
6 eggs
Salt
2 Tbsp butter and oil.

FRUIT TOPPING

1 banana sliced
2 apples chopped
a few chopped dates
Generous piece of butter
2 tspn cinammon
1 tbspn sugar

Place the matzoh in a large bowl, break it up into chunks, and cover with lukewarm water. Let the matzoh soak for 2-3 minutes, until it’s soft but not disintegrating. (Alternatively fully soak until all water is absorbed and squeeze out the liquid, crushing the matzah for a more traditional matzah brei). In another bowl, or in a large measuring cup, whisk the eggs with 2 tablespoons of water until thoroughly mixed. Pour into the bowl with the matzoh. Add some salt. Stir everything together.

In a non-stick sauté pan over lowest heat, melt the butter and oil, making sure to coat the bottom and sides of the pan. Pour in the matzah mixture, and level with a spatula. Cover, and cook for 10 minutes or so, checking every now and then to make sure the mixture is not sticking. When the bottom is brown, either (very bravely) flip the entire matzoh brei over in one piece, or flip onto a plate over the frypan and slide into the fry pan again.

In a separate small pan, melt the butter and fry the apples tossed in cinammon and sugar. Add the bananas and cook the lot till soft and mushy. I also chopped a handful of dates and added it to the mix. Pile onto the cooked matzah brei and serve generous wedges immediately, drizzled with maple syrup or honey.

Vietnamese Bakeries ,a growling belly’s delight

Vietnamese Bakeries ,a growling belly’s delight

Ok, so I heard that Vietnamese bakeries are amazing, and despite their unassuming store fronts, they have an amazing and loyal following. So armed with a big hunger and just a few dollars in my pocket, I finally entered one such establishment named, predictably, ‘Saigon Bakery’ on Victoria St, Richmond.


There were a number of exotic combos on the wall and I went for the most expensive, (always one to assume that expense equals quality). I ordered the Shredded pork and pate roll. A diminutive and smiley girl behind the counter gently asked me if I wanted extra chilli and then went on to eagerly pack a fresh white roll, baked on the premises with loads of fresh salad, coriander, chilli, soy sauce and of course the pate and a large wad of fresh shredded pork. On parting with just a few dollars, I swiftly migrated to the privacy of my car, and eagerly ripped through the wrapping.

I tore into the creation with relish and it packed a rich punch of aromatic flavours that live up to all expectations. Infact, I’m converted and am now on a mission to hunt down the top Vietnamese bakeries across Melbourne. If anyone has tips, please let me know!

Monsuier Truffe – Hot Chocolate Perpection

Monsuier Truffe – Hot Chocolate Perpection

I’m not normally one for hot chocolate, having made myself ill on thick Spanish hot chocolate and churros. Too many people had however mentioned Monsieur Truffe when I asked tips on places to explore in Fitzroy, my new stomping ground. Well it was amazing. Perfect sized tiny mugs of rich dark chocolate, not too sweet and not too rich- just right. And the Mocha which is my favourite of all was made with an 85% bitter chocolate and coffee and was pure heaven in a cup.

From a stall on Prahran market, Monsieur Truffe has indulged Smith Street with chocolate indulgence since August 2008. Thibault Fregoni sources only the best (in ethics & flavour) for his handmade treats, all of which can be enjoyed in the café.

The interior is dark and cosy and heavily scented with chocolate. What more could a girl ask for? They just need to make their own perfume I say. The guys working there are super friendly and give loads of insight about their chocolate beans and various concoctions.

I’ll definitely indulge in the panne au chocolate next time, and the various handmade chocolates will be on my hitlist, along with their bitter chocolate drink made with 90% chocolate. I believe they are opening a chocolate bar on Lygon St as well. Cant wait.

Monsieur truffe

90 Smith St, Collingwood (near Gertrude st)

Opening hours

monday to friday 8am till 5pm
Saturday 8.30am till 5pm and sunday 9.30am till 5pm.
phone (03) 94163101

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