Sunday, March 26, 2017

Rice Paper Scissors, Melbourne

Recently, on a cold, wet, miserable Melbourne day, we went to see Kinky Boots The Musical at Her Majesty's Theatre.  It was a fun musical which I almost skipped, but it was so uplifting and cheerful, I am glad that I added it to my schedule of entertainment. 

Before Kinky Boots, Tim and I went to lunch at Rice Paper Scissors.  This restaurant is modelled on the hawker bars of South East Asia, and is all about shared food.  The only catch is that you can't book for less than 6 people and it can therefore be hard to get into, as it is a small but popular venue.

When we went, they were in the middle of their special yum cha season:

We didn't have the yum cha, and instead ordered off of RPS's extensive menu.  The price of the dishes varies, but there is a special where you can order 5 dishes for around $60 (that is, around $30 a head).

Our first choice was the betel leaf topped with fresh lobster, green mango salad, crispy pork belly and chilli jam:  

And what a delight little bite this was! The fresh Asian flavours are irresistible.

We also ordered one of the specials of the day, a Wagyu beef stiry fry - delicious but very hot in flavour (it definitely cleared the sinuses):

Next up was the Galloping Horses - caramelised pork, prawn and peanut on sour pineapple:

It sounds a little out there (so of course, I chose it), but it was sensational.

We also went the more traditional route and ordered the Steamed Pork Buns with pork belly, cucumber, shallots and hoisin sauce:  

The buns were soft and juicy and light as a feather.
Our final dish was the Duck Salad - crispy roast duck and banana blossom salad with lychee and herbs:  

This was a fresh tasty way to finish off.

As this was our first visit to RPS, we also ordered dessert - in our case, the Vietnamese tiramisu ($12):

It looks like a houseplant, but the "dirt" is actually chocolate biscuit crumbs that cover the coffee flavoured mousse beneath.

We washed it all down with Hawkers Pale Ale ($8):

The service was very efficient, and we were out of there quite quickly (it's hard to get in right away, but you can pout your name on the list and the turnover is quite rapid).  We in fact dallied longer than our fellow diners who arrived at around the same time so that we could talk and while away the time until Kinky Boots.

We loved RPS and would definitely go back.

19 Liverpool St
Melbourne VIC 3000

Thursday, March 23, 2017

EwE - Roast Beef Sandwich with Watercress and Horseradish Sauce - Lunch! Soup Salad or Sandwich

For Eating with Ellie this week, our theme is Lunch! Soup or Salad or Sandwich.  I made Ellie's Roast Beef Sandwich with Watercress and Horseradish Sauce from So Easy (also online here).

They don't sell bread as pumpernickel here, so I opted for dark rye bread.  (Fun fact - pumpernickel means farting devil.) I also didn't find watercress, but I did find micro watercress, so I went with that.  I figured the flavour profile would be the same.

This was quite a tasty sandwich.  There was just the right balance of zing vs sweet, and the flavours melded well.

To see what the others made this week, visit the LYL section of the EwE website.

Tuesday, March 21, 2017

TWD - "Corked" Breton Galettes

For this week's Tuesdays with Dorie (Dorie's Cookies), I made "Corked" Breton Galettes.  In reality, these are buttery shortbread formed by cutting discs off a log of dough, baking in a muffin tin, and using a wine cork to make an indentation in the cookie while still hot, to be filled with whatever sweet filling you like.

I filled my cookies with Rosella jam - because I could.

I loved these sandy, buttery little cookies.  Yet another hit from Dorie's Cookies.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Sunday, March 19, 2017

Pear Parmesan & Rocket Salad

The March Red Tractor calendar recipe is Pear Parmesan and Rocket Salad.  I really enjoyed this one as it was tasty and quick.

The quote for the month is from Jon Bon Jovi:

To make this salad, you will need:

1 large handful rocket (arugula) leaves
1/2 small greenoak lettuce (washed)
50g shaved Parmesan cheese
40g candied walnut pieces
2 tablespoons freshly chopped chives
1 ripe pear


2 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
salt and pepper

Put the dressing ingredients into a small glass jar, put the lid on and shake to combine.

Peel, quarter and core the pear, then slice each quarter into four.   Put the pear and the remaining salad ingredients into a large bowl.  Add the dressing to the bowl and toss to coat the salad with the dressing. 

Serve immediately.

Friday, March 17, 2017

Maggie Beer's Preserved Figs

It is fig season in Australia, short and sweet as it is. I have been lucky enough to track down some reasonably priced figs to play with.

This time, instead of baking with the figs or making jam, I made some preserved figs instead using this  Maggie Beer recipe.  The beauty of doing this is that the figs stayed in a near to natural state, but were saved from rotting (as they have a very short shelf life). Instead of Stone's ginger wine, I used the non-alcoholic Rochester's ginger syrup.

The figs were lovely served on icecream and on breakfast cereal and on toast!! Highly recommended.

Thursday, March 16, 2017

EwE - New Classic Meatloaf - March To Your Own Drummer

For Eating with Ellie this week, Kayte chose the theme of March to Your Own Drummer.  I interpreted this to mean I could make whatever I wanted to, so I made Ellie's New Classic Meatloaf from Comfort Food Fix.

This meatloaf may be a plain Jane, but it is very tasty.  I particularly liked how so many veggies were packed into the meatloaf itself (carrot, mushrooms, onion).  As you can see from the photo, they magically blend into the meatloaf so you'd never guess that they were there.

I served my meatloaf with frozen veggies, thereby increasing the vegetable serves in this dish even more.

To see what the others made this week, visit the LYL section of the EwE website.   

Tuesday, March 14, 2017

TWD - Black-and-White Marbled Madeleines

For Tuesdays with Dorie this week, I made black and white marbled madeleines.  I have made madeleines with Dorie a few times now, and have learned quite a bit about making them.

The key things are not to overfill the moulds and to chill the madeleines before baking so that they get their characteristic hump.  I ended up discarding some of the madeleine mixture because there was too much of it for my twelve-hole madeleine mould.

Madeleines are rather cute because of their shell shape.  I am glad that I invested in the mould long ago for Dorie baking groups, because madeleines are just not madeleines to me without their characteristic shape.

Apart from their shape, there is nothing showy about madeleines.  They are just little sponge-like cakes that are not very sweet, hence why Proust liked to dunk them in tea.   

To see what everyone else made this week, visit the LYL section of the TWD website.