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Monthly Archives: November 2012

IMO, Chez Dre is one of the top brunch spots in Melbourne. They are always consistent with the quality of their food. Also, pretty and delicious desserts to satisfy that sweet tooth craving after a good brunch! Their menu changes quite frequently though. Each time I’ve visited this place, there has always been a change of menu. How I wish that they were still serving  their Jalapeno corn bread!

Croissant with scrambled egg and sausages

The vegie breakfast platter(with added smoked salmon) was huge! After being accustomed to Malaysian portions, I was finding it rather difficult to finish this platter myself! The steak and bacon sandwich was mouth watering and drool worthy!

Be sure to try the chocolate tart before you leave this place. It is the best dessert in the house!
Chez Dré on Urbanspoon

The last time I tried making pavlova, I failed because I did not use an electrical whisk! Thankfully, I managed to churn out an eton mess instead. Oh yeah, my manual hand whisking skills is very lousy! but honestly, to make a pavlova, you have got to use an electrical whisk for best results.

A good pavlova has got to have a crispy shell and a moist marshmallow-ish kinda centre!

20121126-184932.jpgBefore going into the oven

20121126-184941.jpgAfter

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This time, I am proud to report that my pavlova was a success! The texture and sweetness was perfect! The fruit combination was tropically inspired to give it a little sourness so that the whole thing does not taste too sweet (because pavlova is simply just egg white and sugar).

I love Donna Hay’s recipes, they are fool-proof and not complicated at all. So far I have not been disappointed by her recipes!

Donna Hay’s Pavlova
Adapted from here.

  • 150ml eggwhite (approximately 4 eggs)
  •  1 cup (220g) caster (superfine) sugar
  •  2 tablespoons cornflour (cornstarch), sifted
  •  2 teaspoons white vinegar
  •  1 cup (250ml) single (pouring) cream
  •  ½ cup passionfruit pulp (approximately 4 passionfruit)
  •  2 mangoes, cut to cubes
  • 3 kiwis, cut to cubes
  • 1/2 cup pistachios, chopped to tiny bits.

Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.

Add the cornflour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. Whisk the cream until soft peaks form. Spread over the pavlova, top with fruits and nuts and serve immediately. Serves 8–10.

* You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.

  * The low heat puffs up the meringue while the long cooking time dries it out to give you a lovely crisp shell.

  * Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days.

Though I’ve known Joseph for almost three years and after all the ups and downs we’ve been through, we’ve been together for almost two years! So we decided to have a little dinner date to celebrate that occasion at a steakhouse (cause he loveeees steaks! and where better to have steak than in Australia right?). Alfred told me about Steer after he came back from Melbourne, and he’s all like “you have got to try this place out, they serve the best steaks ever!”

what he said turned out to be true!

We couldn’t stop raving about the food and Joseph has just been a little birdy telling everyone that he met along the way that they have got to head to Steer.

Before you get in a rush to order, the waiter will first present you with the different types of beef and the cuts of the day.

The only thing that was short of perfect were the oysters, which weren’t really the best. but everything else, yum~

I wanted something light and refreshing as a starter so I opted for the Scallop ceviche whereas the carnivore wanted something meaty and went for the David Blackmore’s (the same beef that Rockpool uses for their wagyu) wagyu tataki instead. Both starters were great but the one that made the impression was the wagyu tataki that just melts in your mouth!!!

Since I’m not a heavy eater, we opted for the 450g Delmonico F1 Wagyu cut. Ranked third from the menu according to its richness. Man, the steak was perfectly cooked with just the right amount of marbling to satisfy the both of us!

And as a bonus, we got herb-crusted bone marrows on our dinner plates!

I wished we had enough stomach space to have a taste of their homemade reese’s peanut butter cups but we were so stuffed that the walk to the train station was proving to be rather difficult.
Steer Bar and Grill on Urbanspoon

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It’s my third day here in Melbourne! Been eating (not as much as I wanted to) and meeting up with friends! It feels so good to bump into many familiar faces on the streets too. Ah Melbourne, how I’ve missed you so!

Alfred asked me if I liked pork noodles. Did he really needed to ask me that? Of course I do! I love it with all my porky heart :p

This place is so packed during lunch time all thanks to the crowd drawn by this pork noodle stall. Every table that I walked past had at least a bowl of this delicious babiness. What makes it unique is the addition of seafood into the soup broth. It results to a flavourful and naturally sweet soup that is different from any normal pork noodle store.

Oh, and they also have those chu yao chas (deep fried pork fats) floating around the soup too!

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He said people usually get the soup noodles but I prefer having my noodles dry with the hak si yau (dark soy sauce). Soup-based noodles just makes me feel like I’m having sick food!

Sun Sea Restaurant
Jalan Hujan Rahmat,
Taman Overseas Union (OUG)