Restaurant Review: Antiquteas

Here is another little cafe we found when we went to Handorf yesterday. We parked our car and the first thing I saw was this adorable cafe called Antiquteas High Tea & Dessert Bar. It is located not far from Chocolate No 5 which I wrote about previously. We went to Handorf for lunch but we decided we'll check out this cafe after for dessert. We went there just after lunch and a sign saying "Devonshire Tea for $10" greeted us. It was charming. The decor is very pretty and quite in keeping with the concept of High Tea. Unfortunately for us, we cam in a little to late. They've sold out of the High Tea nibbles and only had a handful of pastries left. Nevermind we said, we'll just order something to eat and have some tea (English). We ended up with a chocolate eclair, mini chocolate macaron & lemon curd cupcake.

The pastries arrived quickly on a white serving platter with floral prints. They've seriously tied everything to the high tea concept. It was like we've gone back to the Victorian era and moved to an English manor for tea. The english tea arrived in a silver tea pot together with the sugar & milk, all in matching silver containers. The tea wasn't complete without the mandatory strainer of course. The mismatched dinnerware, gold teaspoons, silver teapot, white table cloth & napkin was very elegant but playful with a touch shabby chic thrown in.

I think this cafe wins for originality in terms of ambiance and concept. The food isn't bad but I think for me, it was the decor and the whole tea experience that would make me want to come back. Who would have though a cafe specialising in english high tea would exist in a quaint little german town. It might be a little strange but I'm telling you it works. It is like you're in Disneyworld's Epcot. One minute you are in Germany, the next, England.     

Restaurant Review: Chocolate No 5

I can't believe I've been eating out all weekend which although not good for the pocket nor the waistline, it's definitely good for blogging. Yesterday, we went to Handorf in South Australia. For those who haven't been to Handorf, it is a small German town about 30minutes out of Adelaide City. It is quite a busy little town and definitely a tourist attraction. For us locals though, this is a nice place to go to spend a Sunday afternoon with lots of little shops, cafes, German biergartens (or for us, pubs) and the ever so popular strawberry farm, Beerenberg (this is a must stop for me, I love their Smoky Bourbon Barbecue Sauce, I can't seem to find it anywhere else so I buy a lot when I visit the Beerenberg farm shop). Anyway, back to the restaurant review...

We were walking along the main street when we discovered this little cafe called Chocolate No 5. It's a little cafe that specialises in chocolates. They sell truffles and other chocolate desserts. We were keen to try their desserts so we ordered a Chocolate Belgian Waffle and 2 pieces of truffles - Hazelnut Crunch & Salted Caramel (which was highly recommended by the store keeper).

Hazelnut Crunch (left) & Salted Caramel (right)

We were very happy with the truffles we ordered. The Hazelnut had 3 whole nuts inside covered in dark chocolate and on top as you can see are extra crushed hazelnut. I though the balance of nut and chocolate were quite good. As for the Salted Caramel, we got what we ordered. The thin later of dark chocolate, once broken, exposed a rich yet soft salted caramel.

Belgian Waffles served with Vanilla Ice Cream, Fresh
Strawberries & Chocolate Sauce
(truffles were added on the plate for the photo-shoot)

 The waffle arrived a few minutes later and when it arrived, it was warm and smelled really good, just as you would expect from a freshly made waffle. The ice cream is nothing special, just an ordinary vanilla ice cream, however, it complimented the waffle really well. The strawberries were fresh and added a contrast to the sweetness of the dessert. The milk chocolate sauce I found was too sweet so we hardly touched it. I though the dish was already sweet enough and adding the sauce would just make it too sweet to eat. The waffle was good but personally I preferred the truffles.

Restaurant Review: Eggless Dessert Cafe, Goodwood SA

After our dinner at Lychie Restaurant last night, we decided to try Eggless Dessert Cafe in Goodwood Road, SA. I've always wanted to try this cafe ever since I saw it more than a year ago. The first time I saw it, groups of people were lined up outside this small cafe and it didn't even seem open. I though, what was going on. It's pretty strange how so many people would line up outside a closed cafe and couldn't understand why, hence, I was very curious. I never got the chance of eating there since last night and found out why you have to line up way before the cafe is open. For one, they don't take reservations unless your in a group of 6 or more. Second, everyone lines up, seriously, we were 15 minutes early and we were the second couple to line up. Third, by the time the door opened and everyone outside enters the cafe, pretty much all the seats were taken up. It only took maybe another 15 or so minutes before the entire cafe was full. So if you were late, then you'll be left waiting outside and since this is a dessert cafe, you might have to wait for a while. We were the first ones to leave from the original group that entered the restaurant when it opened and we were there for about 30 minutes. Lastly, the desserts were good, can't even tell that they don't have eggs in them, hence the name Eggless Dessert Cafe.

Eggless Tasting Platter for 2

We couldn't pick what to get, so decided to try the Eggless Tasting Platter for 2 (picture above). It was definitely enough to feed 2 people even though it looks small in the photo. Of course, if you're really hungry, one could probably finish the entire thing on their own. I recommend trying their Tasting Platter if you are a first-time visitor to Eggless. The menu changes all the time and by ordering the platter, you will be able to try their popular items without having to pick just one. This platter is from the February Menu 

Crema Catalana & Chocolate Madeleine

If I would rank the dishes on the platter from the best to the least preferred dessert, my favorite of all the four desserts would be the Crema Catalana. It is pretty much the same as a French Creme Brulee and being one of my all-time favorite desserts, this was a sure hit for me. I can't believe that it was egg-less though. It was creamy and full of flavor. The thin caramelised top was done well, it cracked with little pressure from the spoon revealing the tasty custard within.

The Chocolate Madeleine would be my second choice. I think being eggless it wasn't fluffy, instead it was a little bit dense and not as moist, but the chocolate flavor was definitely there. It was like eating a chocolate cake (a small one). It was paired with vanilla ice cream drizzled with chocolate ganache & fresh strawberries.  

Tiramisu & Walnut Tart with Cognac Prunes

My third choice is the Tiramisu. It was creamy and tasted alright even without the eggs. My only comment would be the subtleness of the coffee flavor, there was more chocolate than coffee. I prefer mine to have a stronger coffee flavor since Tiramisu is supposed to have a strong coffee flavor. Besides, it is called Tiramisu or "Pick Me Up" for this reason.

My least favorite is the Walnut Tart with Cognac Prunes. Don't get me wrong, it wasn't a bad tart. I'm just not a fan or nutty dessert and I don't like prunes. It did have a nice taste to it though and the syrup from the Cognac Prunes complimented it very well. I thought the lask of eggs made the cake a little bit dense and dry though. The cream and syrup helped with the dryness but I think I needed more of it to finish the tart.

Overall, I like Eggless Dessert Cafe. It's small and has a friendly vibe. It's quite busy and lively which makes it easy for people to just relax and enjoy their food. The food is surprisingly good specially since it is egg-free. Honestly, you wouldn't really think anything is missing from your favorite desserts when you go here. This is definitely a must-try place even if you love eggs. Their menu is quite diverse that a lot of people with special dietary needs can still eat here. They have vegan and gluten-free alternatives which are quite rare in dessert places. I think they've really captured a niche market being the only cafe in Adelaide that serve desserts without any eggs in it. Thumbs Up to Eggless Dessert Cafe, I would definitely be coming back.

Restaurant Review: Lychie, Glenelg SA

My saturday nights are usually reserved for dining out. Last night, we chose to eat at Lychie Restaurant in Glenelg (South Australia) for the second time. The first time we ate there, many months ago, it was newly opened. We tried their yum cha after seeing an article on a magazine. Although their take on yum cha wasn't exactly traditional, we did enjoy it and so we thought we should come back to try their a la carte menu.

On our second visit, we ordered 3 dishes - China Roast Duck, Bok Choy & Peking Style Pork Ribs. Here's what I though of the dishes...

We really liked the Roast Duck, the best among the dishes we ordered. Although it wasn't perfect, the skin was really crispy and there weren't much fat between the skin & meat. The pork is alright. I like the sauce but I thought the meat could be a little more tender. The bok choy on the otherhand was cooked well. It remained crispy and served with just the right amount of sauce.

Overall, it was a pleasant meal. It was not by any means traditional nor cheap compared to the restaurants in Chinatown but it was not bad at all. I think they are catering more to the Australian market with their menu, pricing and location rather the Asians, who would probably go to the Chinatown to eat Chinese rather than this part of town. Nevertheless the food and service was good enough for us to come back again, even just so we could try their Peking Duck. 

China Roast Duck

Bok Choy with Sesame Seed

Peking Style Pork Spare Ribs

My Guacamole Recipe

Eversince I learned how to do my own guacamole, I can't stop making it, I probably make it every couple of weeks or so. I went to a cooking class about 2 years ago and learned a few Mexican dishes. It was taught by a friend of mine, who happens to be from Mexico City. It was a great course and have learned a lot. Prior to this course, I avoided making my own salsa and guacamole. I just didn't have the confidence to do it thinking it is difficult. Boy was I wrong. It was easy and quick and best of all it taste way better making it at home than buying packaged stuff. My guacamole is almost the same as the one he taught us to make. I did edit the recipe a little bit adding my own twists. Hope you like it.

Guacamole with Spicy Fried Chicken

 

Ingredients

2 medium hass avocadoes, mashed until smooth

2 medium ripe tomatoes, diced (brunoise)

1/2 teaspoon finely chopped red chili

1 tablespoon julienned cilantro/coriander

1/2 lime, juice only

pinch of garlic powder

pinch of onion powder

salt & white pepper to taste

extra cilantro/coriander for garnish

Method

Combine the avocado, lime, garlic, onion, salt & pepper

Taste & make sure you are happy with the taste

Add the chili, tomatoes (leave some for garnish) and cilantro/coriander

Mix carefully until well combined

Garnish with extra remaining tomatoes and extra cilantro/coriander

Serve

Variations & Tips

you can use fresh garlic and onion if you prefer,

if so, grate the garlic so it is minced finely

and finely chop the onions (red onions preferrably)

also, sometimes i add a dallop of sour cream to my guacamole to

add acidity & make the guacamole a little bit creamier

for a chunkier texture, don't mash the avocadoes to much

and cut your tomatoes bigger

if tomatoes aren't in season, you can always use cherry or grape

tomatoes, more often than not, they tend to be sweeter and

because they're already small, you can just cut then in quarters

so it will be easier and quicker

 

Blueberry & Blackberry Cheesecake Recipe

This post is a follow-up on my previous post, "Cheesecake Anyone." I noticed that my previous post has been getting the most views so I thought I'd do a follow-up. I didn't include the recipe last time so here it is:

Ingredients

175g digestive biscuits (plain), crushed

75g melted butter

1 punnet blueberries (plus extra for garnish)

1 punnet blackberrie (plus extra for garnish)

500g (2 blocks) cream cheese

150g caster sugar

1 tablespoon vanilla extract

4 eggs, lightly beaten

Method

Preheat the oven (fan-forced) to 160 degrees celsius

Butter the sides & base of an 8 1/2inch springform cake tin

(tip: before doing this invert the base so the surface is flat)

Place a greasproof paper on the base of the tin

Crush the biscuits in a processor and add butter

Place the mix onto the base of the tin, flatten until even

Cool in the fridge

Beat the cheese, sugar & vanilla extract & egg until smooth & creamy

Pour half of the mixture onto the prepared cake tin

Sprinkle in the fruits, add as little or as much as you like

Make sure the friuts don't go near the sides of the cake

Top of the fruits with the remaining cheese mixture

Remove any air bubbles by tapping the base of the tin

Bake for about 40 minutes or until the cake is set

but slightly wobbly in the middle

Once done, leave the cake in the oven with the door ajar

Cool the cake in the tin (inside the oven) until it has

reached room temperature

Release the sides of the cake but carefully running a knife

around the sides

Cool in the fridge for a few hours to help it set better

Please read my previous blog post for other tips on baking cheesecakes

Enjoy & Happy Baking!

Bacon, Egg & Potato Salad

Everyone has their own version of potato salad. Some warm, some cold, some with mayo while others without. I came up with my recipe by looking at cookbooks and taking ideas from all the potato salads I've had throughout the years. This version has mayo in it and is usually served cold. This recipe would easily serve 4-6 people if eaten as a side dish.

Ingredients

800g boiling potatoes, cut into cubes

125g bacon, cut into lardons or small strips

3 large eggs, hard-boiled & mashed

1/2 small spring onion (green part only) or 1/2 bunch of chives

75ml Japanese mayo (Kewpie or similar)

1 teaspoon garlic powder

1/2 teaspoon paprika

salt & white pepper to taste

Method

Cut potatoes into cubes & boil until just cooked, drain & set aside

Cut the bacon into lardons and fry until crispy, drain & set aside

Boil eggs to hard boiled stage, peel & mash, set aside

Cut the spring onions and/or chives

Make the dressing by combining the remaining ingredients

Combine everything in a bowl, making sure not to break the potatoes

Chill in the fridge before serving

Shitake & Sesame Seed Inari

Sushi & Sasimi are two of my all time favorite Japanese food. I never used to make my own sushi but lately, I find that by making my own, I could add ingredients to suit my cravings. Inari  is probably the easiest thing one could learn to make if one wants to make sushi at home. There's no sushi mat involved in the preparation so no need to worry if don't know how to use a sushi mat.

Please be advised that my recipe for the Shitake & Sesame Seed Inari is by no means a traditional recipe. Normally you can buy Inari in your favorite sushi shop/bar with just rice inside. I like mine with extra ingredients inside for added flavour.

Ingredients
2 cups sushi rice (available from asian grocers)
Sushi Vinegar (available ready-made in asian grocers or if you prefer to make your own, you can combine rice vinegar, sugar and salt)

150g fresh Shitake mushroom (you can use dried/rehydrated but the measurement would need to be adjusted)
1 Tbsp Soy Sauce
1 Tbsp Water
1 Tbsp Sugar
2 Tbsps Roasted White Sesame Seeds

18 Prepared Bean Curd (Inari) Pouches (also available from asian grocers)

Method

1. Cook the rice as per instruction in the packet
2. While cooking your rice, slice the shitake mushroom into small cubes. In a pan, combine the sliced mushroom, soy sauce, water and sugar. Let in boil until the liquid has been absorbed by the mushroom and mushroom is completely cooked. Remove from the heat and stir in the sesame seed. Set aside & cool to room temperature.
3. After the rice has cooked. Transfer to a bowl (wooden bowl preferred). Slowly add in as much or as little of the sushi vinegar to the rice. The idea is you have a flavoured rice but not too sour that it overpowers the dish. Carefully mix the rice while cooling it with a fan (hand or electric). Once it is room temperature, cover with a damp cloth to avoid drying out while you prepare the rest of the ingredients. 
4. Combine the cooled rice & cooled mushroom mix. Carefully mix as to not break the rice up to much.
5. Drain the prepared bean curd pouches.
6. Stuff each pouch with the rice mix. Fill the pouches until they are 3/4 full then fold the flaps on top of each other to seal the pouches.
7. Serve. 

Champagne & Lychee Jelly

Ever wondered what to do with leftover champagne? I had the same problem last night when we opened a bottle of bubbly and couldn't finish it. This recipe was inspired by Quay (the cookbook of Quay Restaurant in Sydney, Australia). If you haven't heard about this restaurant, go check it out. It's #26 on the World's Top 50 Best Restaurants for 2011.

Anyway, back to the recipe. This is a fairly simple recipe and it is perfect for parties since it is something you have to do well in advanced.

Ingredients

500ml Champagne (or you could use any sparkling white or pink/rose wine you have available)
2 cans of lychee (separate the syrup & fruits - each component will be used separately)
100g caster sugar
3 1/2 sheets of titanium grade gelatine sheet
Mint for garnish (optional)





Method

1. Combine 500ml champagne and 350ml lychee syrup in a pot.
2. Add sugar to the pot. Boil until all the sugar has been completely dissolved.
3. Soak the gelatine sheets in very cold/ icy water until soft.
4. Once the mixture has boiled, reduce the heat to a simmer. Taste. Adjust sweetness if desired.
5. Once you are happy with the taste, remove the pot from the heat. Make sure you still have 850ml of liquid (measure if in doubt), add a little more lychee syrup so you reach 850ml if needed. Keep the liquid hot or else the gelatine won't dissolve.
6. Sqeeze the water out of the gelatine sheets and put the soft gelatine into the pot of hot champagne & lychee mix. Stir until the gelatine is completely dissolved. Set aside to cool a little bit for ease of handling.
7. For molds, use clear serving glasses such us martini glasses or wine glasses, if you prefer to make individual servings. If you prefer to serve a the jelly to share then use a bigger container.
8. Put lychees into each glass. Depending on the size of your container, you might have to put 1-3 pieces each. Place the remaining lychees in the leftover lychee syrup and cool them in the fridge for garnish later.
9. Pour the champagne & lychee mix into each prepared glass or serving container. Fill about halfway.
10. Set the jelly in the fridge for at least 4 hours (for glasses).
11. To serve, drain your reserved pieces of lychees and top each serve of jelly with more lychees. If you want to make it extra special, why not place a small mint leaf on top of the lychees.

Time: Cooking & preparation takes approximately 15-20 minutes. Setting time is at least 4 hours for individual servings of jelly.

Servings: Approximately 4-6 individual serves of jelly

  

Dinner at The Ginger Room

Last year, I went to Canberra on an overnight trip. Although eating was not my main purpose for the trip, it soon became the highlight. The night before the trip, a friend, who happens to be a chef himself, recommended a restaurant that I haven't even heard of. I quickly search the net for the restaurant's phone number and called the following day.

Fast forward, it was 6pm and I was sitting in a corner table and a few tables to my left is a couple who seemed to be on their first date. A couple of tables in front of me was a couple with their little girl. I did not think that the restaurant would be this quiet, but I guess being a week night, it might I should have expected it.

My meal started with an amuse bouche and some bread, followed by pan-fried fish for my entree, braised pork for main course and a lemon meringue tart for dessert. Every dish came out looking perfect and timing was great. I had enough time to rest for a little bit before the next course arrived. The dishes I had (and pretty much everything in the menu) were modern and Asian-inspired. The clever combination of ingredients and flavors were interesting and exciting to eat, something unexpected. Overall I thoroughly enjoyed my meal and I would come back the next time I'm in Canberra. Just like the dishes, I was also pleasantly surprised that it didn't cost me a fortune to dine at The Ginger Room. The cost of my 3-course meal - $69! Now, that's a bargain.

So the next time you are in Canberra, why not visit The Ginger Room at the Old Parliament House.

 

Cheescake Anyone?

Baked Cheesecake anyone?  Everyone seems to like Baked Cheesecakes over Set-Cheesecakes, then how come it is harder to find the baked kind? I seriously avoid cheesecakes with gelatine in it, I think the texture is horribly wrong. It is more like cheese-flavored jell-o than cheesecake and who wants that. I guess some people do or maybe they just haven't experienced eating a Baked Cheesecake.

I love baked cheesecakes and when I could not find properly made baked cheesecakes where I live, I decided that I'll just baked one myself. That was over 4 years ago and since then I've tried countless recipies from cookbooks, internet, or just experimenting on my own. My latest baked cheesecake is a Blueberry & Blackberry Cheesecake. It's a modified version of a recipe I saw in one of my new favorite dessert cookbooks, Bake by Rachel Allen (the 2008 version is titled Baking Secrets).

My version pretty much the same as in the cookbook except for a few things. For one, my recipe has more fruits (mixed berries) and instead of placing the fruits on top of the base prior to the cheese mix, I place them in the middle of the cake. Basically, I pour half of my cheese mix on top of the prepared base, then add the friuts (avoiding the sides as I prefer not to see the fruits when I unmould the cake), then top it all of with the rest of the cheese mix. Another thing that I've changed is the amount of cream cheese, I actually add 50g more. Just because I can and because I don't want to waste ingredients. I usually buy cream cheese in packs of two (250g each) and the original recipe only calls for 450g of cheese. I don't find anything wrong with the cheesecake once it's baked as long as I adjust the cooking time. So far, this is the best recipe I have tested. The crust was crispy but not too hard nor to flaky, the filing on the otherhand was smooth and creamy with the right amount of sweetness and fruitiness.

If you want to give baking cheesecakes a try, it is as simple as looking up a recipe in cookbooks or online and giving it a go. It is quite easy and to lend you a hand, here are a few tips I've learned about making baked cheesecakes:

1. I find that cheesecakes bake differently everytime depending on the recipe I use, so I use the time stated on the recipe as a guide, and always check my cake just before the actual time is up. 
2. Make sure you know your oven well before baking. Ovens have different hotspots and if you're using a fan-forced oven with no way to turn the fans off, then you have to reduce the cooking temperature by about 20 degrees celsius. This rule apply everytime you use the oven. In terms of baking the cheesecake, adjust the oven temperature and timer if you must to make sure you are not cooking the cheesecake too fast and in a hot oven. 
3. Buy an oven thermometer, it is a good investment if you love baking.
4. After baking, let the cheesecake cool in the oven with the door slightly ajar to avoid it splitting. When it has reached room temperature, it is safe to put it in the fridge.  
5. I find that baked cheesecakes are better the following day, so always bake it a day in advanced. Not only is it set better, it also taste better.

If you are looking for a good baking/dessert cookbook, I highly recommend Rachel Allen's cookbook.

  

Where to Eat in Adelaide

Last Saturday, out of the blue, a friend of mine asked me what I think is the best (Italian, Japanese, Chinese...) Restaurant in Adelaide. Good question, I said. The question got me thinking, out of all the different restaurants in Adelaide, which one would I consider the best? Here's a list of a few of my favorites (and Dan, my partner and eating buddy, agrees)...

Western Cuisine
Italian - Assaggio, Hyde Park
Spanish Deli - El Choto, Port Road
Tapas Bar - Mesa Lunga, Gouger Street
Food Truck - Burger Theory (follow them on Facebook to find out their latest location)
Breakfast Cafe - Brown Dog Cafe, Goodwood

Asian Cuisine
Casual Japanese - Ginza Japanese Restaurant, Unley Road
Japanese (Sushi) - Matsuri, Gouger St & Wasai, Field St
Fine Dining Japanese - Shiki, Intercontinental Hotel Adelaide
Take-Away Sushi Bar - Sushi Train, Gouger St & Genki Roll, Adelaide Central Plaza
Chinese (Yum Cha or otherwise) - Eastern Garden Chinese Restaurant, Toorak Gardens
Bubble Tea - Chatime, Rundle Mall & Grote Street branches
Thai - Top Tai, North Adelaide
Korean -  Haan Ssie, Rundle St cor East Terrace
Vietnamese - Sugar Cane Restaurant, King William St. Adelaide

I know I've omitted quite a number of cuisines and categories. As I continue to try other restaurants and cafes, I will add more to the list. In the meantime, I hope the list gave you some idea on where to eat next...