Melbourne has changed so much while we were away. Old favourites have closed down and new ones opened, so have started visiting new cafes and restaurants .
In Box Hill Central, we have visited an old favourite, Grain Asian cafe, for quick meals of dumpling soup, but have also taken home some of their dumplings, wontons, steamed pork buns and filled sticky rice parcels. Excellent food in an unpretentious location
Nearby Food Republik caught my eye when I returned home to Melbourne because it always has long queues outside it. My daughter recommended it, so we visited one night. It is like a food court within a food court, with several food stalls/ kitchens contribiting to the savoury menu and Dessert Story contributing to the dessert menu. We tried the minced pork and tofu and the drunken chicken, which were very good, then tried the mango and sago dessert with green tea icecream. We were quite full, but left with a green tea soft serve icecream cone each on the way out, because we couldn't resist them.
Another local favourite for coffee and cakes is Zimt Cafe Patisserie in Union Rd, Surrey Hills. A great range of European style patisserie and a good range of offerings for those who are gluten free. Say goodbye to dieting when you enter.
We have tried brunch at the Red Brick Cafe in Mont Albert and Cafe Via Biscotti in Surrey Hills. Both were pleasant, if unremarkable, but we like the Cafe Via Biscotti because they have an area where we can tie up our dogs and they are very pleasant, while there is an air of tension in the Red Brick Cafe.
We enjoyed a slightly more innovative brunch at another local and very popular cafe, Miss Frank, in Through Rd, Surrey Hills. It is a bit impersonal there, a bit pretentious, and very noisy, but the food is more imaginative. Plus, it has a hydraulic lift if you are in a wheelchair (through I thought a ramp would be easier). The staff is pleasant, if a bit distant. We all chose different offerings from the menu.
This was smashed avocado, pomegranate, fetta and caremelised lime invention
My grain, nut and seed medley was a bit underdone - I had to use my jaws a lot, and I could have done with more flavours in the dressing with a bigger serving of the dairy accompaniement.
Poached egg and salmon - the most unimaginative in presentation of the 4 choices.
A brioche which was apparently quite nice.
We also attended a great Summer Solstice Party which was partly catered for by Tuk's Thai/Lao Kitchen (tuk.white@bigpond.com, 0427797137, www.facebook.com/TuksThaiLaoKitchen) . She supplied curries, waterfall beef salad, rice and the most amazing barbeque pork and chicken skewers that I have had in a long time. I was in heaven. The host and guests all contributed
too and the statndout dish was voted to be the Pecan Pie ( we all want the recipe, Jenny)!
I contributed a barley salad:
I have been cooking a lot lately. This is my silky tofu, grilled mackerel and mustard green invention that we had one night.
Another night, I cooked goat curry, roti and green vegetables, and served it with a mango chutney.
I found some beautiful rhubarb in the local greengrocer and stewed it with red wine, sugar, cinnamon and orange slices. We had it for dessert one night
and Bob whipped up some custard to serve with it.The leftovers made a great breakfast the next day.
Finally, I whipped up a new batch of Chocolate Ginger balls in case I have visitors. It is great to have these in the freezer as you just whip them out, put them on a plate, and serve with tea and coffee.
Chocolate Ginger Balls Recipe
Ingredients:
200 g glace ginger
1 packet gingernut biscuits
300g cream cheese
4 tablespoon honey
1 cup dessicated coconut
1 teaspoon ground sugar
1 1 packet chocolate buttons/ 1 1/2 bars of chocolate, broken into pieces. (use which ever you prefer - dark or milk)
Method:
Chop ginger finely.
Crush ginger nuts finely. Add cream cheese, honey, coconut, ground ginger. Mix well.
Mix in chopped ginger.
Roll mixture into balls, place on greaseproof paper on trays, and refrigerate overnight.
Melt chocolate ( I do it in the microwave?.
Use a skewer and a spoon to coat each ball. Place on grease proof paper covered tray to set.
When set, put into a storage container and freeze.
Taste great frozen or at room temperature.
